Delicious and Savory Chicken & Cheese Empanadas Recipe
Harken thy ears, good people, for I bring thee a tale of deliciousness and wonder – a recipe for Chicken & Cheese Empanadas! A dish that hails from the lands of Latin America, these golden pockets of goodness are filled to the brim with tender chicken, ooey-gooey melted cheese, and an array of savory spices that excite the tongue.
But fear not, my dear friends, for fear of not being able to conjure up such an exotic dish, as this recipe has been crafted with ease in mind. Made with store-bought dough, cooked shredded chicken breast, and creamy Kraft Mexican-style shredded cheese blend, these empanadas are a breeze to make.
So gather ‘round and prepare to have your taste buds whisked away on a flavorful adventure. For this tale ends in a delectable feast that is sure to delight thy senses!
Why You’ll Love This Recipe
Oh fellow food lovers, gather around and let me tell ye about the wonder that is the Chicken & Cheese Empanadas recipe. I promise you won’t regret your time spent in the kitchen creating this scrumptious dish.
Why will you love this recipe, you may ask? Well, let me start with the filling. Tender boneless skinless chicken breast mixed with creamy and tangy cream cheese, shredded cheddar cheese, green peppers, onions, and a bit of chili powder to give it a little kick. It’s a match made in culinary heaven. And let’s not forget about the flexibility of this recipe. You can easily substitute other types of meats or make them vegetarian by swapping out chicken for beans or tofu.
But wait, there’s more! The empanada dough is made perfectly flaky using shortening and cold water to give it the crispness that you crave. And if you’re feeling adventurous, you can even use puff pastry or store-bought pie crust for convenience.
These Chicken & Cheese Empanadas are perfect for family dinners or game day parties. Serve them up with some homemade salsa or buffalo chicken dip for a real crowd-pleaser. Trust me when I say that one bite of these empanadas will have everyone asking for the recipe.
So don’t wait any longer, gather up those ingredients and get cooking! You won’t regret trying out this Chicken & Cheese Empanadas recipe.
Ingredient List
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Pie Dough: You can make your own pie dough by mixing 3 cups of flour, 1 tablespoon of baking powder, 1 teaspoon of salt and 1 cup of shortening. Add 1 egg and 4 tablespoons of cold water to create a smooth dough. Or, you can use store-bought puff pastry for a quick and easy option.
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Chicken Filling: This recipe calls for 2 cups of cooked shredded chicken breast. To prepare the filling, mix the cooked chicken with 1/4 cup of onion, 1/4 cup of green pepper, and 1/2 cup of salsa. For some extra spice, add a teaspoon each of chili powder and ground cumin.
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Cheese Blend: Combine 8 ounces of softened cream cheese with 1 cup of Kraft Mexican style shredded cheese blend (or Monterey Jack).
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Empanada Assembly: For each empanada, you’ll need about 2 tablespoons of filling and 1 tablespoon of the cheese blend.
Note: You can also experiment with different fillings such as buffalo chicken dip or chipotle chicken. Ground beef makes delicious beef empanadas as well.
The Recipe How-To
Now that we’ve covered the ingredient list, let’s talk about how to make these delicious cheesy chicken empanadas. I promise this recipe is worth it! Here are the steps to make the perfect dough and filling.
Empanada Dough
Step 1: Making the Dough
In a large mixing bowl, add in 3 cups of flour and 1 tablespoon of baking powder. Mix the dry ingredients together.
Step 2: Adding Shortening
Add in 1/2 cup of shortening into the bowl with the flour mixture using your fingers or a pastry cutter. Mix them well until the mixture resembles coarse sand.
Step 3: Adding Cold Water
Pour in 1 1/4 cups of cold water into the bowl gradually and mix until a cohesive dough forms. Knead on a floured surface until smooth, then refrigerate for at least 30 minutes.
Chicken Cheese Filling
Step 1: Cooking The Chicken
Cook 1 pound of boneless skinless chicken breast and shred it until you have approximately 2 cups cooked shredded chicken.
Step 2: Mixing Ingredients
In a separate bowl, add in 8 oz package shredded cheddar cheese, 4 ounces Mexican-style shredded cheese blend, 8 ounces cream cheese softened, 1/4 cup salsa, 1/4 cup green pepper, and a 1/4 cup chopped onion. Stir in one tablespoon of chili powder and one tablespoon of ground cumin. Mix everything thoroughly.
Step 3: Combining Everything
Add your cooked shredded chicken to your combined ingredients and mix everything again.
Putting It All Together
Step 1: Preparing The Dough
Take out your refrigerated dough from earlier and divide it into equal parts according to how many empanadas you want to make. Roll each part out into a 4-5 inch circle.
Step 2: Adding The Filling
Scoop a generous amount of the chicken cheese filling onto one side of each empanada circle, leaving enough space at the edge to seal it later.
Step 3: Sealing The Dough
Fold one side of the dough over the filling and press down the edges of your dough using a fork to seal them. Be careful not to press too hard in order to not pierce the dough.
Step 4: Cooking The Empanadas
Using a baking tray, put your empanadas on center rack in a preheated oven at 400 degrees for about 20 – 25 minutes. Bake until golden brown and crispy. Once done, remove them from the oven and serve hot with your choice of dipping sauce. Enjoy!
Substitutions and Variations
Thou mayest make some substitutions and variations in thy chicken and cheese empanada recipe if thou desireth a different taste or if thou art missing some ingredients.
Firstly, if thou dost not have boneless skinless chicken breast, another alternative is to use cooked shredded chicken that can be purchased from the store or made in the slow cooker. Beef empanadas can also be made with the same recipe by substituting the chicken with ground beef.
For those who prefer a spicier kick in their cheesy chicken empanadas, one can add chipotle chicken or buffalo chicken dip to the filling mix. Add chili powder, ground cumin, or other spices to adjust the heat level as desired.
If thee wisheth to make vegetarian empanadas de pollo, omit the chicken and substitute it with vegetables such as bell pepper, onion, and salsa for flavor. One may also incorporate cheese blends such as Mexican style or Monterey Jack cheese into the filling mix for an extra cheesy taste.
Additionally, if one dost not have any pie dough on hand, they can substitute it with puff pastry for a flaky crust. If medieval shortening dost not suit thy fancy, butter can be used instead for richness. Moreover, if thee art sensitive to gluten, one can use gluten-free flour as a substitution.
With these substitutions and variations in mind, let thy creativity flow and create thy own unique versions of this delicious chicken empanadas recipe.
Serving and Pairing
Oh, the delight of these chicken and cheese empanadas is unmatched! These savory delights are perfect for a quick lunch or a snack. So when you’re planning to relish this sumptuous treat, make sure to serve it with an irresistible dip. You can either try a classic salsa, a delicious buffer chicken dip, or a spicy chipotle chicken sauce to enhance its flavors.
You can also complement the yummy empanadas with some fresh herbs on the side, like cilantro or parsley, to add vibrancy and provide a refreshing touch that will definitely tingle your taste buds.
If you want to take the pleasure of the cheesy chicken empanadas recipe to another level, pair them with a light and refreshing drink like lemonade or iced tea. The zing of citrus perfectly balances out the richness and savoriness of the empanadas filling.
Lastly, if you’re really in for an indulgence, then pair these cheesy chicken empanadas with crisp fries or roasted veggies for a complete meal experience that will leave you utterly satisfied.
So go ahead and serve up your warm, flaky and scrumptious empanadas as you enjoy good friends and great conversation!.
Make-Ahead, Storing and Reheating
Verily, the empanadas are a dish that improve with age. Making these chicken and cheese empanadas is no difficult task, however, one may have to prepare it ahead of time. To make it that much easier, the empanadas can be stored in the refrigerator or freezer and reheated at a later time.
If thou has made too many empanadas, fret not as they can easily be stored in the freezer for later use. Simply place them in an airtight container and store it in the freezer for up to a month. To reheat, preheat the oven to 350 degrees Fahrenheit and remove the empanadas from the container. Place them on a baking sheet and bake them in the oven until they are heated through completely.
Alternatively, if thou art short on time, consider reheating them in the microwave on low heat for about thirty to forty-five seconds. But pray thee careful not to overcook them, for they may come out dry and tough.
Thou can also store uncooked empanadas in the refrigerator or freezer for up to three days. When ready to cook them, just take them out of the freezer and allow them to thaw in the refrigerator overnight.
In conclusion, storing chicken and cheese empanadas is quite easy to do. Whether thou art cooking with leftovers or making extra for future use, simply follow these guidelines to ensure freshness and quality every time thou eatst them.
Tips for Perfect Results
For the perfect chicken and cheese empanadas, there are a few tips that can make all the difference in your cooking process. Keep in mind these tips to ensure that your empanadas come out perfect every time.
Firstly, ensure that your dough is not too thin or thick. This can impact the texture of your empanada and may result in a soggy or dry crust. Roll out the dough to about â…› inch thickness to achieve the right balance.
Secondly, don’t overfill the empanadas. Overloading the filling can cause it to burst out of the crust while baking. As a general rule of thumb, use about one and a half tablespoons of filling per empanada.
Next, before placing your empanadas on the baking sheet, brush them with egg wash. The egg wash gives a beautiful golden color and sheen to your empanadas, making them look even more appetizing.
When baking, make sure to preheat your oven first, this is important for achieving consistent results. If you want a super crisp crust, bake at a higher temperature for a shorter amount of time. If you prefer a softer crust with a more evenly cooked filling, bake at a lower temperature for longer.
Lastly, allow your empanadas to rest for 5-10 minutes after baking before serving. This will give the crust some time to cool down and become crispy while allowing the filling to settle, making it easier to eat without burning your mouth.
Keeping these tips in mind will help you achieve perfect results when making chicken and cheese empanadas every single time.
FAQ
Hark! Now that you have learned the steps to make the most delectable chicken and cheese empanadas, there may be some questions and doubts arising in your mind. Fear not, for I shall answer all your queries in this section of Frequently Asked Questions (FAQs). Listen carefully!
Should empanadas be baked or fried?
When it comes to making empanadas, there are two options for cooking them: baking or frying. While both methods result in tasty snacks, baking can be a better choice for those seeking a healthier option, while frying is ideal when time is limited.
What kind of sauce do you put on empanadas?
Empanadas can be perfectly paired with a delicious marinara sauce, which is a traditional tomato-based concoction that adds a delectable savory flavor to the dish.
What are 3 types of empanadas?
The National Empanada Festival in Tucumán is known for its specialty empanadas filled with beef, tripe, and chicken. These delicious fillings are wrapped in dough and cooked in beef fat inside a clay oven.
Is empanada dough the same as pie dough?
When making empanadas, it’s important to note that the dough differs from traditional pie crust. While pie crust tends to be flakier, empanada dough boasts a more delicate texture that absorbs the filling without losing its cohesiveness. It’s worth noting that you can use frozen pie crust dough as a substitute if needed, but the end result may not be exactly the same. Whether you choose to bake or fry your empanadas, this dough recipe is perfect for creating a handheld dish that’s effortlessly delicious.
Bottom Line
Wherefore, my dear lords and ladies, I beseech thee to give this recipe a try. These chicken and cheese empanadas are the perfect combination of savory flavors and delectable textures. Whether you prefer baked or fried, the crust is crispy and buttery while staying perfectly flaky. The filling itself is a symphony of juicy, shredded chicken combined with melty, cheesy goodness.
In addition, this recipe allows for substitutions and variations to suit your preferences. Salsa, green peppers and onions can be used to add extra texture and an extra kick of flavor. Different types of cheese can be used to change this dish completely – cheddar or Monterey Jack give different but equally delicious results.
When it comes to serving and pairing, these empanadas can be eaten alone as a snack or be accompanied by your favorite dipping sauce. For a complete meal, pair these empanadas with a side salad for balance.
Remember to make use of our tips for perfect results – refrigerate the dough before stuffing it with the filling, seal the edges well and then brush them with egg wash for that golden-brown finish.
There is no doubt that this is a dish that will keep you coming back for more. So go ahead, gather those ingredients and make yourself some delicious chicken and cheese empanadas. You shall not regret it!
Chicken & Cheese Empanadas Recipe
Ingredients
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup shortening
- 1/4 cup cold water, plus 1 tablespoon cold water
- 1/2 lb boneless skinless chicken breast, cut into 1/2 inch pieces
- 1/2 cup onion, chopped
- 1/2 cup green pepper, chopped
- 1/2 cup salsa
- 1 cup KRAFT Mexican Style Shredded Four Cheese with a Touch of PHILADELPHIA
- 1 egg
Instructions
- MIX flour, baking powder and salt in medium bowl.
- CUT in shortening with pastry blender until mixture resembles coarse crumbs.
- GRADUALLY add 1/4 cup water, stirring until mixture forms ball.
- KNEAD dough on lightly floured surface 5 minutes or until smooth and elastic.
- WRAP tightly in plastic wrap; refrigerate while preparing filling.
- COOK chicken, onions and peppers in nonstick skillet on medium high heat 5 minutes or until chicken is no longer pink. Add salsa; cook and stir 2 minutes. Cool completely.
- HEAT oven to 375.
- DIVIDE dough into 6 pieces. Roll out each piece on lightly floured surface to 7-inch round; place on large sheet of parchment paper.
- 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. Slide parchment onto baking sheet.
- FOLD dough rounds in half to enclose filling. Press tops lightly to remove excess air; seal edges with fork. Brush tops with remaining egg.
- BAKE 18-20 minutes or until golden brown.
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Dora
Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.