CHIPOTLE CHICKEN EMPANADAS WITH AVOCADO DIP
Freezer friendly, juicy, cheesy, shortcut Chipotle Chicken Empanadas doused in refreshing Avocado Dip make the best crowd pleasing appetizers, dinners or snacks and can be made ahead of time and frozen for later! The filling of smoky chipotle chicken, hearty black beans, crisp bell peppers and gooey cheese is to die for and the store bought puff pastry dough makes an easy shortcut for the buttery, flaky golden pastry!
Provided by Jen
Time 1h10m
Number Of Ingredients 16
Steps:
- Add all the Avocado Dip ingredients to your blender and blend until smooth, scraping sides down as needed. Store in the refrigerator until ready to use. May be made 4 hours ahead of time and refrigerated in an airtight container.
- Prepare Chipotle Chicken according to recipe directions. After chicken has rested at least 5 minutes, chop into small pieces. Set aside.
- To the same skillet you cooked your chicken (don't clean out), heat 1 1/2 teaspoons olive oil. Add bell peppers and black beans and sauté for 2 minutes. Remove from heat and stir in chicken and enchilada sauce until evenly combined. Season with salt, pepper and/or hot sauce to taste.
- Preheat oven to 400 degrees F. Line a large jelly roll pan with parchment paper or line 2 smaller pans with parchment paper/nonstick mats.
- Lay out one sheet of puff pastry on a lightly floured surface. Lightly flour the top of the dough and roll out to approximate dimension of 12 x 18 inches. Cut 2 rows of 4" circles in the dough for 8 circles total. Repeat with other sheet of puff pastry. Gather dough scraps and roll out to dimensions to fit 4 additional circles. You should have a total of 20 circles.
- Place 1 1/2 tablespoons chicken mixture in the center of each circle and top with one tablespoon of cheese. Lightly brush the edge of half of a circle with egg wash and fold over, pinch edges tightly to seal. Place on prepared baking sheet. Repeat with remaining circles but DO NOT dip your brush in the egg wash again until your brush becomes dry because too much egg wash will prevent the edges from sticking.
- Check each empanada to make sure there is about a finger width of dough sealed together before the filling starts. Crimp the edges together with a fork. Pierce each empanada two times with a fork so steam can escape while baking.
- Spread empanadas apart so they are not touching each other on baking sheet. Brush the tops/sides evenly with egg wash. Bake until golden brown, approximately 20-25 minutes.
- Serve with Avocado Dip
- While empanadas are lined on baking tray before baking, transfer entire baking tray to the freezer. Once frozen, add individual empanadas to a large freezer bag.
- When ready to bake, line desired amount of empanadas on parchment lined baking tray, and bake at 400 degrees F for 30-35 minutes or until golden and cooked through.
CHIPOTLE CHICKEN AND BLACK BEAN EMPANADAS
Chipotle Chicken and Black Bean Empanadas: delicious buttery shell filled with a spicy-savory mix of chicken, black beans, veggies, and chipotle seasoning. Perfect for Cinco De Mayo or any party
Provided by Molly Kumar
Categories Appetizer , Snack
Time 28m
Number Of Ingredients 15
Steps:
- Pre-heat the oven to 190F
- Heat oil in a skillet and add chopped onions.
- Saute onions till golden brown, then add black beans and saute for 2 minutes over medium flames.
- Now, add beans and carrot and saute-cook for another 3-4 minutes (sautéing every 2 minutes over medium flames).
- Add green bell peppers, shredded chicken, chipotle spice, hot sauce, salt and saute everything evenly.
- Cook this mixture for another 4-5 minutes while stirring every minute.
- Turn off the heat and let the mixture cool.
- Add the Mexican cheese and mix everything evenly.
- In a small bowl, whisk egg + butter together.
- Take 1 biscuit dough ball and divide it into 2 parts.
- Roll one part in a circular shape and hold the disc in your hand.
- Take 2 tbsp of filling and place it on the middle of the circle.
- Dab the egg mix on the edges of the circular disc and close the circle to form a half moon shape (empanada).
- Place the uncooked empanada on a flat surface and press the back of a fork along the rounded edge to further seal and create a pattern, and place on one of the prepared baking sheets.
- Follow the above steps till all empanadas are filled and placed on baking sheet.
- Bake for 15-18 minutes or until golden brown in color.
- Remove the empanadas from oven and place on serving tray.
- Sprinkle with some freshly chopped cilantro, add choice of dips and serve fresh.
Nutrition Facts : Calories 196 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 56 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 12 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 2, Sodium 350 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CHICKEN AND BEAN PUFF PASTRY EMPANADAS
Provided by Dave Lieberman
Categories appetizer
Time 40m
Yield 12 empanadas
Number Of Ingredients 23
Steps:
- Heat oil over medium-high heat in a large skillet. Saute onions and garlic until onions are soft and translucent, about 4 minutes. Add spices, stir to mix fully, and cook for 2 to 3 minutes. Add black beans and chicken and season with salt and pepper, to taste. Cook until black beans are heated through, about 5 minutes, then remove from heat and let mixture cool fully. Add cilantro and stir well.
- Preheat the oven to 375 degrees F.
- Lay out a sheet of puff pastry on a lightly floured surface. Flour the top of the dough and roll out the puff pastry until it is about 1/16-inch thick and about 12 inches by 16 inches.
- Trim edges to size, if necessary. Cut 4-inch strips crosswise and lengthwise making 12 (4 by 4-inch) squares. Make sure the squares are well floured and stack them in a little pile.
- To form empanadas:
- Fill a little dish with some room temperature water. Imagine each square you work with is separated in half by a diagonal. Place a couple tablespoons of filling in the top half. Dip a finger into the water and moisten the edges of the top half with water. Fold the bottom half to meet the edges of the top half. Use a fork to pinch and seal the edges. Lightly brush the tops with vegetable oil. Place finished pockets on a nonstick baking sheet and bake about 12 to 14 minutes, or until golden brown and puffy.
- In a medium bowl, combine the chopped tomatoes, pineapple, garlic, jalapeno and scallions. Mix well. Add lime juice, sugar, and salt, to taste. Toss well. Serve with the Chicken Empanadas.
CHICKEN AND BLACK BEAN EMPANADAS
This is a new recipe I saw on tv, and adapted it to suit my tastes and that of my husband. The original recipe was done with turkey.
Provided by Rhonda Boer
Categories Poultry Appetizers
Time 30m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 425 degrees F.
- 2. In a large bowl combine chicken, both cheeses, salsa, diced tomatoes, and cumin. Mix well to combine.
- 3. Unroll pie crusts onto a flat surface, and using a 4 inch cutter cut out 6 circles.
- 4. Divide chicken mixture into equal portions and place each portion on top of the pie crusts. Fold crusts over and pinch the edges together to seal. Using a fork crimp the edges of the pinched crusts to make hash marks to make sure they are sealed.
- 5. Put empanadas on a baking sheet, and using a knife make a couple small slits in the top of them to allow steam to escape while they cook.
- 6. (if desired) Brush with egg wash and place into preheated oven, baking for 15 minutes or until crust is a golden brown. May be served with sour cream or salsa.
CHICKEN & BEAN ENCHILADAS
A family dinner that delivers four of your 5-a-day - tender chicken, red pepper and black beans, wrapped in tortilla, baked in the oven with passata and cheese
Provided by Lulu Grimes
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan and add the onions, peppers and half the garlic. Cook for 15 mins, stirring now and then until the veg has softened. Stir in the chipotle paste, then fry for 1 min more. Add the chicken strips, turning them over in the mixture so they cook through, about 5-10 mins.
- Stir in the beans, coriander and 150ml of the passata, then take the pan off the heat. Mix the rest of the passata with the remaining crushed garlic and the ketchup.
- Divide the mixture between the tortillas, then fold the sides in and roll them up. Pour half the passata sauce into a 22cm square baking dish, then place the enchiladas on top, side by side. Dot over the remaining sauce and sprinkle over the grated cheese, then bake for 25-30 mins until golden brown.
Nutrition Facts : Calories 484 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 14 grams sugar, Fiber 12 grams fiber, Protein 34 grams protein, Sodium 1.4 milligram of sodium
SMOKY BLACK BEAN AND CORN EMPANADAS
These hearty black bean empanadas are a satisfying meal full of smoky, spicy, chipotle chile-laced black beans and Monterey Jack cheese. Smoky Black Bean and Corn Empanadas are made by sautéing onions and garlic in a skillet before adding black beans, corn and chipotles. Spoon the mixture onto your crust, and add shredded Monterey Jack cheese before closing and baking until the crust is golden brown. Serve up, and enjoy!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
- In nonstick 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook and stir 4 to 6 minutes or until softened. Add chili powder, salt and chipotle chile; cook and stir 1 minute. Remove from heat; stir in black beans and corn.
- On lightly floured surface, unroll 1 pie crust. Roll to 14-inch circle. Cut out four 6-inch circles. Repeat with remaining pie crust. Spoon about 1/4 cup black bean mixture and 2 tablespoons cheese over half of each round to within 1/2 inch of edge.
- Brush edges with water. Fold dough over filling; press edges firmly with fork to seal. Place on cookie sheet. Cut 3 small slits on top of each empanada.
- Bake 13 to 18 minutes or until golden brown and filling is hot. Serve warm.
Nutrition Facts : Calories 770, Carbohydrate 93 g, Cholesterol 45 mg, Fat 6 1/2, Fiber 11 g, Protein 21 g, SaturatedFat 15 g, ServingSize 2 Empanadas, Sodium 1030 mg, Sugar 4 g, TransFat 0 g
PULLED CHICKEN & BLACK BEAN CHILLI
Make a batch of Mexican-inspired pulled chicken and black bean chilli, which can be easily doubled and kept in the freezer. Serve with rice or tortilla wraps
Provided by Barney Desmazery
Categories Dinner
Time 1h10m
Number Of Ingredients 12
Steps:
- Heat the oil in a shallow saucepan or casserole dish with a lid. Tip in the onions and cook over a medium-low heat for 5 mins until softened. Add the chicken and turn up the heat to medium. Stir in the garlic, a small pinch of sugar, the oregano, cumin seeds and some seasoning. Cook for a couple of minutes, then add the chipotle and cook for a few minutes more. Pour in the passata, 100ml water and add the stock. Season and bring to a simmer.
- Cover with a lid and cook for 40-50 mins, stirring occasionally until the chicken is tender. Shred the chicken into the sauce using two forks, then stir through the beans. Simmer for 5 mins more, then turn off the heat. Squeeze in the lime juice. Can be kept chilled for three days and frozen for up to two months. Defrost thoroughly and reheat. Serve with rice or tortilla wraps, and some coriander, feta, lime wedges and red onion on the side, if you like.
Nutrition Facts : Calories 256 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 19 grams protein, Sodium 0.9 milligram of sodium
CHIPOTLE CHICKEN AND BEANS
I was skeptical about this recipe due to its combination of ingredients, but it immediately became one of our all-time favorites. -Jenny Kniesly of Dover, Ohio
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a small saucepan, bring 1/2 cup water and broth to a boil. Stir in rice. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender., Meanwhile, cut each chicken breast half widthwise into six strips. Sprinkle with salt. In a large nonstick skillet coated with cooking spray, cook chicken for 5 minutes on each side or until lightly browned. Remove and keep warm. , In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1/2 teaspoon drippings. In the drippings, saute onion until tender. Add garlic; cook 1 minute longer. Add the tomatoes, cumin and cinnamon; cook for 2 minutes. Stir in the cranberry sauce, chipotle peppers, lime juice and remaining water. Bring to a boil. , Return chicken to the pan. Reduce heat; cover and simmer for 6-10 minutes or until chicken is no longer pink. Remove and keep warm. Add rice and beans to the skillet; heat through. Serve chicken over bean mixture; sprinkle with bacon.
Nutrition Facts : Calories 366 calories, Fat 5g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 501mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 7g fiber), Protein 32g protein. Diabetic Exchanges
CHICKEN AND BLACK BEAN EMPANADAS
Make and share this Chicken and Black Bean Empanadas recipe from Food.com.
Provided by lazy gourmet
Categories Lunch/Snacks
Time 24m
Yield 12 empanada, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil over medium-high heat in a large skillet. Saute onions and garlic until onions are soft and translucent, about 4 minutes. Add spices, stir to mix fully, and cook for 2 to 3 minutes. Add black beans and chicken and season with salt and pepper, to taste. Cook until black beans are heated through, about 5 minutes, then remove from heat and let mixture cool fully. Add cilantro and stir well.
- Preheat the oven to 375 degrees F.
- Lay out a sheet of puff pastry on a lightly floured surface. Flour the top of the dough and roll out the puff pastry until it is about 1/16-inch thick and about 12 inches by 16 inches.
- Trim edges to size, if necessary. Cut 4-inch strips crosswise and lengthwise making 12 (4 by 4-inch) squares. Make sure the squares are well floured and stack them in a little pile.
- To form empanadas: Fill a little dish with some room temperature water. Imagine each square you work with is separated in half by a diagonal. Place a couple tablespoons of filling in the top half. Dip a finger into the water and moisten the edges of the top half with water. Fold the bottom half to meet the edges of the top half. Use a fork to pinch and seal the edges. Lightly brush the tops with vegetable oil. Place finished pockets on a nonstick baking sheet and bake about 12 to 14 minutes, or until golden brown and puffy.
- Serve with salsa, sour cream and green onions.
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SPICY BLACK BEAN CHICKEN EMPANADAS
From thefeedfeed.com
3.5/5 (9)Total Time 1 hr 15 minsServings 12-14
- Cut chicken into 2-inch strips, season with salt and pepper and place in a bowl. Pour chipotle chilies in adobo sauce over chicken and stab with a fork a few times to ensure some of the sauce penetrates the chicken. Marinate chicken for 30 mins.
- Bring a large pot of water to boil. Put chicken pieces in the boiling water, saving chilies and sauce. Cook for 15-20 minutes.*
- Once chicken is fully cooked, remove from boiling water and carefully shred into small pieces, set aside. Heat olive oil in a large sauté pan. Add in onions and peppers and cook for 2 minutes. Add in beans, adobo sauce from marinade (not including chili pieces), cumin and garlic powder and cook for an additional 3-4 minutes until sauce is bubbling. Add in a bit of water to thin out sauce, if needed. Remove from heat and add shredded chicken, mixing together thoroughly. Allow filling to cool.
- Prepare dough by heating 1 cup of water in a small sauce pan, until steaming. Water does not have to come to a boil. Remove from heat and add shredded cheese to the hot water and stir. Cheese should begin to melt and form into a large clump.
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