Green Chile Chicken And Queso Empanadas Food

GREEN CHILE CHICKEN AND QUESO EMPANADAS

Steps:

• Bring a pot of water to a boil; add the tomatillos, jalapeno, onion, and garlic. Simmer for 10 to 15 minutes until the tomatillos are soft. Drain and cool slightly. Combine the tomatillos, jalapeno, onion, garlic, cilantro, and lime juice in a blender. Add 1/4 cup of water and process to a coarse puree; season with a generous pinch of salt. You should have about 3 cups of this salsa verde.
• Combine the shredded chicken and queso fresco in a large mixing bowl. Pour in 1 1/2cups of the salsa verde and fold the ingredients together to moisten. Use as a filling for empanadas. Serve the remaining salsa verde on the side.
• In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.
• Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2.
• Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking.
• Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.

GREEN CHILE BEEF EMPANADAS

Steps:

• Preheat oven to 425 degrees F.
• Unroll pie crusts onto a flat surface. Top each quadrant of crust with 1/2 cup of beef, 1/4 cup of cheese and about a tablespoon of chiles, making even layers and spreading ingredients to within 1/2-inch of the edges. Top with second pie crust. Using a pastry cutter or sharp knife, make an X across the circle, making 4 equal sections. Pinch around the edges with a fork to seal.
• Transfer empanadas to a baking sheet and make small slits in the top of each one to allow steam to escape during cooking. Bake 8 to 10 minutes, until crust is golden brown.

CHICKEN EMPANADAS

Steps:

• Mix together first 8 ingredients, and refrigerate until ready to assemble empanadas.
• On a floured surface, roll out pie shells and cut into 4-inch circles (use all the pie dough by re-rolling scraps).
• Place approximately 2 tablespoons of chicken mixture in center of dough circles.
• Fold each circle in half and crimp edges with a fork.
• Place on a baking sheet and brush tops with egg yolks.
• Sprinkle top with mixed salt and chili powder.
• Bake 12-13 minutes at 400F degrees.
• Serve warm or at room temperature.
• Freezes well.

CHEESIEST FRIED CHICKEN EMPANADAS WITH QUESO DIP

Steps:

• Preheat vegetable oil in a deep-fryer to 350 degrees F.
• In a large bowl using a rubber spatula, combine the chicken, colby and Monterey cheese, cream cheese, red pepper, jalapeno, cumin, salt, and pepper.
• Remove 1 pie crust from pie tin onto a lightly floured surface and roll into a 15-inch circle.
• Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed.
• Repeat procedure with remaining pie crusts, making 12 to 15 circles total.
• Arrange 1 round on a clean, flat surface.
• Using a pastry brush, lightly brush the edges of crust with water.
• Place 1 heaping teaspoon of chicken mixture in the center of the round.
• Fold the dough over the filling, pressing the edges with a fork to seal.
• Repeat with the remaining rounds and chicken mixture.
• Place empanadas in deep-fryer for 3 to 5 minutes or until golden brown.
• Top with queso dip.
• Note: Up to this point, the recipe can be made ahead and frozen for up to 1 month.
• Sauce:.
• In a medium sauce pot, slowly heat cheese over medium/low heat.
• When cheese is fully melted add tomatoes, stirring with spoon until combined well.
• Pour cheese dip into a small casserole dish and serve as a dip for the cheesy empanadas or pour on top for a real cheesy effect.