CHICKEN YUCCA EMPANADA RECIPE BY TASTY
Here's what you need: olive oil, medium tomato, scallions, medium white onion, garlic, salt, chicken, yucca, mozzarella cheese, vegetable oil
Provided by Cyrus Kowsari
Categories Dinner
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large pan over medium heat until shimmering. Add the tomato, scallions, onion, garlic, and salt, and cook, stirring occasionally.
- Add the chicken, and cook for 5 minutes or until the chicken is warmed through.
- For the dough, mash the cooked yucca with a fork in a large bowl.
- Roll a 4-inch (10-cm) ball of yucca and place in the center of a piece of plastic wrap. Add another piece of plastic wrap over the dough and flatten to create a small circle. Roll out to a 6-inch (15-cm) round.
- Scoop 3 tablespoons of the chicken mixture onto the dough and add a couple of pieces of mozzarella over the chicken mixture. Fold over the dough to form an empanada and seal the edges. Repeat with the rest of the dough and filling.
- Heat 2 inches (5 cm) of oil in a large pan over high heat to 350ºF (180ºC). Place the empanadas in the oil and cook for 2-3 minutes or until brown on both sides.
- Enjoy!
EMPANADA DIPPING SAUCE
Provided by Food Network
Categories condiment
Time 15m
Yield About 3 1/2 cups
Number Of Ingredients 8
Steps:
- Place the lime juice, garlic, serrano, cilantro and 1/2 tablespoon salt in a blender. Blend until smooth. Add the heavy cream, sour cream and avocados. Blend all ingredients until smooth.
CHEESY CHICKEN EMPANADAS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 50m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F. Coat a baking sheet with nonstick spray.
- Place a large saute pan over medium heat and add oil. Once the oil is hot, add the onion, jalapeno, garlic, green onions and saute until tender, about 3 minutes. Season with salt and pepper.
- In a large bowl, combine the chicken, cheese, cream cheese, sauteed mixture and hot sauce together.
- Whisk the egg in a small bowl. Set aside. Sprinkle flour on your work surface and unroll the pie dough.
- Roll out each round to a 13-inch circle. Cut each crust into eight 4-inch circles with a biscuit cutter. You can knead the scraps and then roll out, if necessary. Spoon about 1 heaping tablespoon of the chicken mixture into the center of each round. Brush the edges with the egg wash and fold each circle in half. Gently press on the top of the empanada to release any air. Seal the edges with a fork and brush the top with the remaining egg wash. Sprinkle with chile powder. Bake until golden brown, about 20 minutes.
- Serve the chicken empanadas with the Chili Lime Dipping Sauce.
- Combine the yogurt, chipotle and lime zest and juice in a bowl.
CHICKEN EMPANADAS
I'm showing you how to make what is one of the world's greatest meat-filled pastries. Or, it can be, if you avoid the three most common mistakes: empanadas that are under-seasoned, under-filled, and under-cooked. But, if you use the following technique, you'll avoid all of those issues, no matter what kind of filling you use!
Provided by Chef John
Categories Empanada Recipes
Time 3h15m
Yield 8
Number Of Ingredients 23
Steps:
- Pour olive oil into a saucepan; add onion, poblano, garlic, salt, pepper, chipotle, cumin, oregano, cayenne, and cooked chicken, pressing down as you go. Add currants.
- Place saucepan over high heat; cook until onions begin to soften slightly, about 3 minutes. Stir in diced tomatoes with green chiles. Pour in 1/3 cup water and mix to combine.
- Bring mixture to a simmer; reduce heat to medium and cook, stirring occasionally, until liquids are cooked down, 30 to 45 minutes.
- Remove from heat and let cool to room temperature, about 30 minutes. Chill thoroughly before use, 1 to 2 hours.
- While filling simmers, combine flour, salt, and sugar for dough in a bowl with your hand. Grate in cold butter, pausing as needed to combine. Drizzle in beaten egg and water. Mix with a fork until it starts to form a shaggy dough.
- Use your hands to squeeze mixture into a lump of dough; transfer to a work surface and knead into a ball of dough, 10 to 15 seconds.
- Wrap dough in plastic wrap and refrigerate for at least 1 hour, up to overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Unwrap chilled dough and transfer to a lightly floured work surface. Use a bench scraper to divide into 8 equal pieces.
- Roll each dough piece into an 8-inch circle.
- Drain any excess juice from filling. Top each dough circle with a rounded 1/2-cup measure of the chicken mixture. Sprinkle some pepper Jack cheese over top.
- Brush edges of each dough circle with a small amount of water to dampen; fold over and seal with fingertips, making sure to not trap in any pockets of air. Crimp using your fingertips or a fork.
- Combine beaten egg and 2 teaspoons water for egg wash. Transfer empanadas to the prepared baking sheet and brush over egg wash. Sprinkle with cayenne.
- Bake in the center of the preheated oven until browned and crispy on the edges, about 35 minutes. Transfer to a wire rack to cool for about 5 minutes before serving.
Nutrition Facts : Calories 497.4 calories, Carbohydrate 43 g, Cholesterol 131.7 mg, Fat 26.4 g, Fiber 2.7 g, Protein 22 g, SaturatedFat 13 g, Sodium 937 mg
EMPANADAS WITH CHIPOTLE RANCH DIPPING SAUCE #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. I started making these empanadas when my children were very young and we were always on the go - from school to after school events, from the library to the ski hill, to long drives for family vacations; they are as easy to make as they are portable - a homemade meal, not junk or fast food. These empanadas are fragrant, moist, full of flavor and very adaptable to what you have on hand. We have found that they are just as good as a simple weeknight meal at the dinner table as they are on the fly.
Provided by vbeaux
Categories Pork
Time 1h10m
Yield 12 empanadas, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Make the Chipotle Ranch Dipping Sauce: Chop 2 tbs. shallots and 1 clove garlic in a small food processor for a few seconds. Add a chipotle pepper and 1 tbs. of the adobo sauce and process for about 30 seconds. Add Hidden Valley Original Ranch Dressing, Greek Yogurt and the zest and juice of a lime. Process until smooth. Remove to a bowl and stir in 2 tbs fresh chives. A quick garnish of chives before serving looks great!
- Bring a small pot of water to the boil and cook diced potatoes until tender, about 5 to 8 minutes. Drain.
- Brown ground pork in a pan over medium high heat. Drain the meat and toss in a bowl with the Hidden Valley Original Ranch Seasoning Mix.
- Heat the Olive Oil in the same pan, add 2 tbs shallots and 2 tbs chopped garlic and saute for a minute. Puree a chipotle pepper with 1 tbs. adobo sauce (add a little water if needed) in a small food processor and add to the shallot mixture in the pan along with the tomato paste, corn kernels, potatoes, oregano, cooked pork and water. Cook until all ingredients are well mixed and liquid is almost evaporated. Stir in 2 tbs fresh chives and season with salt and pepper.
- Roll out pizza dough and cut into 5-inch rounds. Place 2 heaping tablespoons of meat mixture in the center of each dough round and fold over into a half moon shape. Seal edges by crimping with a fork. Bake in a preheated 425-degree oven for about 20 minutes, until golden and delicious. Enjoy with the Chipotle Ranch Dipping Sauce.
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- In a large heavy bottom pot, add olive oil and brown ground chicken over medium-high heat until cooked through and nicely browned for about 5 to 7 minutes.
- Add spices and stir to combine. Add onion, garlic, peppers, and season with salt and pepper. Continue cooking until onion is softened for about 5 minutes. Add tomato paste and diced tomatoes then stir to combine.
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