CHEESE & CHICKEN EMPANADAS
Get South-of-the-border flavor with Cheese & Chicken Empanadas! These flaky homemade chicken empanadas are sure to become your new go-to Mexican favorite.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Mix flour, baking powder and salt in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually add 1/4 cup water, stirring until mixture forms ball. Knead dough on lightly floured surface 5 min. or until smooth and elastic. Wrap tightly in plastic wrap; refrigerate while preparing empanada filling.
- Cook chicken, onions and peppers in nonstick skillet on medium-high heat 5 min. or until chicken is no longer pink. Add salsa; cook and stir 2 min. Cool completely. Heat oven to 375ºF. Divide dough into 6 pieces. Roll out each piece on lightly floured surface to 7-inch round; place on parchment-covered baking sheet.
- Stir cheese into chicken mixture; spoon about 1/2 cup onto half of each dough round. Beat egg and remaining water; brush onto edges of dough rounds. Fold in half to enclose filling. Press tops lightly to remove excess air; seal edges with fork.
- Brush tops with remaining egg. Bake 18 to 20 min. or until golden brown.
Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 70 mg, Sodium 530 mg, Carbohydrate 20 g, Fiber 2 g, Sugar 2 g, Protein 16 g
CHICKEN & CHEESE EMPANADAS
Watch this video from My Food and Family on how to make these tasty Chicken and Cheese Empanadas. Make these Chicken and Cheese Empanadas from scratch!
Provided by My Food and Family
Categories Baking Ingredients
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine flour, baking powder and salt in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually add 1/4 cup water, stirring until mixture forms ball. Knead dough on lightly floured surface 5 min. or until smooth and elastic. Wrap tightly in plastic wrap. Refrigerate while preparing empanada filling.
- Cook chicken, onions and peppers in nonstick skillet on medium-high heat 5 min. or until chicken is no longer pink. Add salsa; cook and stir 2 min. Cool completely. Heat oven to 375ºF. Divide dough into 6 pieces; roll out each piece on lightly floured surface to 7-inch round. Place in single layer on parchment-covered baking sheet.
- Stir cheese into chicken mixture; spoon about 1/2 cup onto half of each dough round. Beat egg and remaining water until blended; brush onto edges of dough rounds.
- Fold dough rounds in half to enclose filling; press tops lightly to remove excess air. Seal edges with fork. Brush with remaining egg. Bake 18 to 20 min. or until golden brown.
Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 70 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g
CHICKEN AND CHEESE EMPANADAS
These can be appetizers or a main dish. They're so easy to make, using the refrigerated pizza crust dough. I found this recipe in the July 2003 issue of Sunset magazine.
Provided by Hey Jude
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, mix chicken with Swiss cheese, red pepper, onion and pepper.
- In a 1 1/2-2 quart saucepan, mix broth with cornstarch; add cream cheese, whisk over high heat until mixture is boiling (it will be very thick), 2 to 3 minutes; scrape over chicken mixture and combine well, adding salt to taste.
- On a lightly floured board, unroll the pizza crust dough; cut each rectangle crosswise into thirds; on one end of each piece, mound about 5 tablespoons chicken mixture; fold the other end of dough over filling to form a rectangle, then fold edges together and pinch to seal.
- Gently place empanadas, slightly apart, on a greased 12 by 15-inch baking sheet; in a small bowl, beat egg to blend; brush generously over each pastry.
- Bake in a 375° oven until richly browned, about 22 to 25 minutes; transfer to a rack and let cool at least 10 minutes.
- Serve hot or warm.
CHICKEN, BEAN AND CHEESE EMPANADAS
Make and share this Chicken, Bean and Cheese Empanadas recipe from Food.com.
Provided by Miss A.T.K.
Categories Chicken Thigh & Leg
Time 1h
Yield 1 empanada, 20 serving(s)
Number Of Ingredients 9
Steps:
- In a large saute pan, brown chicken in heated olive oil.
- Add sazon, oregano and fill with water until chicken in half covered.
- Cook Chicken thoroughly, about 30-40 minutes. Drain water.
- Let cool until easy to handle.
- Remove skin and shred chicken.
- Mix into chicken balance of ingredients, except for discos. Let cool.
- Preheat oven to 375.
- Thaw discos if frozen.
- Take mixture and add 1-2 tbsps and put on center of disco.
- Fold into half moon and secure edges with fork tongs.
- Ley empanadas on a baking sheet and brush top with butter.
- Bake for 15-20 minutes, or until top is brown.
- Serve warm and enjoy.
Nutrition Facts : Calories 108.7, Fat 6.1, SaturatedFat 2.2, Cholesterol 24.8, Sodium 190.1, Carbohydrate 5.8, Fiber 1.5, Sugar 0.2, Protein 7.7
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CHICKEN AND CHEESE EMPANADAS RECIPE | MYRECIPES
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Servings 6-8Calories 295 per serving
- In a 1 1/2- to 2-quart pan, mix broth with cornstarch. Add cream cheese. Whisk over high heat until mixture is boiling (it will be very thick), 2 to 3 minutes. Scrape over chicken mixture and combine well, adding salt to taste.
- On a lightly floured board, unroll pizza crust dough. Cut each rectangle crosswise into thirds, for six empanadas, or quarters, for eight pastries. On one end of each piece of dough, mound about 5 tablespoons chicken mixture if making six pastries, about 3 tablespoons for eight. Fold other end of dough over filling to form a rectangle, then fold edges together and pinch to seal.
- Gently place empanadas, slightly apart, on an oiled 12- by 15-inch baking sheet (you'll need two for eight pastries). In a small bowl, beat egg to blend. Brush generously over each pastry.
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