Welcome to my kitchen, where I am excited to share with you one of my all-time favorite dishes: Texas Chicken Empanadas. These savory turnovers are filled with juicy chunks of chicken breast, Monterey Jack pepper cheese, red bell peppers, and fresh cilantro, making them the perfect finger food for any occasion.
The Tex-Mex flavors in these empanadas will make your taste buds dance like cowboys on a Saturday night. The combination of tender chicken and spicy cheese wrapped in a crispy puff pastry will capture your heart and leave you craving for more.
As a chef who loves to experiment with different cuisines, I have found that the spiciness in Texas-style cooking creates an irresistibly bold flavor. This chicken empanada recipe is my go-to whenever I’m craving something spicy and hearty.
So buckle up and get ready for a culinary adventure that will have you saying “yee-haw!” with every bite. In this article, I’ll show you how to make these classic Texas Chicken Empanadas step-by-step, along with some helpful tips and tricks to ensure your empanadas come out perfectly every time. Let’s get started!
Why You’ll Love This Recipe
When it comes to finding the perfect recipe, you want something that is not only tasty but also easy to make! If this resonates with you, then look no further than my Texas Chicken Empanadas recipe.
One of the reasons you’ll love this recipe is that it’s perfect for a quick and delicious dinner, lunch or snack. With just a few simple ingredients, you’ll be able to whip up a batch of empanadas in no time. These empanadas are filled with savory and spicy chicken and cheese mixture wrapped in flaky and buttery puff pastry.
But let me tell you, the taste will truly blow your mind away! Be sure to use fresh cilantro and chunky salsa for a pop of flavor that will make your guests coming back for more. Plus, this recipe can easily feed a crowd or be saved for meal prep throughout the week.
What’s more, my Texas Chicken Empanadas are versatile. You can customize them to fit your taste buds by adding chili powder, chorizo or even some chopped red pepper. The possibilities are endless!
This recipe is also perfect for those looking for healthier options as you can opt for baked chicken empanadas, using shredded chicken breast instead of ground beef. Plus, if you’re feeling adventurous, why not try stuffing your empanadas with yummy vegetables like bell peppers and onions?
Whether it’s game night with friends or a cozy dinner at home, my Texas Chicken Empanadas recipe is a definite win-win situation. So go on and add this amazing dish to your repertoire – trust me when I say that it won’t disappoint!
Let’s start with the ingredients for Texas Chicken Empanadas. This is a mixture of classic Tex-Mex flavors, melted cheese and shredded chicken encased in crispy pastry.
Here is what you’ll need:
- 2 cups cooked shredded chicken breast
- 1/2 cup chunky salsa
- 1/4 cup sour cream
- 1 tsp ground cumin
- 1/4 tsp chili powder
- 2 tbsp fresh cilantro finely chopped
- 1/4 tsp paprika oregano (optional)
- Salt and pepper to taste
- 1 red bell pepper diced
- Frozen puff pastry dough, thawed
- 1 egg
- For cheese lovers, you can add 2 cups of shredded Monterey jack pepper cheese.
This recipe is easily customizable and can be made with different variations. If you are a fan of spicy food, you can add jalapeños or even chorizo to give it a little bit of kick. You can also try different types of cheese such as cheddar or provolone. The possibilities are endless!
The Recipe How-To
Now that you have gathered all the ingredients, it is time to dive into making these Texas Chicken Empanadas. Trust me, once you taste the crispy puff pastry, the tender and flavorful chicken breast, and the creamy Monterrey Jack cheese mixed with a touch of spice in every bite, you won’t regret it.
Step 1: Preheat and Prepare
Begin by preheating the oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent the empanadas from sticking to it.
Step 2: Shred and Chop
Shred 2 cups of cooked chicken breast into small pieces using your hands or a fork. Finely chop 1/4 cup of fresh cilantro leaves. Cut 1/4 cup each of red bell pepper and green bell pepper into small cubes.
Step 3: Mix Ingredients
In a large bowl, combine the shredded chicken with 1 cup of chunky salsa, 1/2 cup of sour cream, 1 tsp of ground cumin, 1/4 tsp of chili powder, and 1/4 tsp each of paprika and oregano. Mix well until all ingredients are evenly incorporated.
Step 4: Add Vegetables and Cheese
Add the chopped cilantro, red and green bell peppers, and 2 cups of Monterrey Jack Pepper Cheese to the bowl. Stir well until everything is mixed together.
Step 5: Cut Puff Pastry Sheets
On a lightly floured surface, cut two thawed frozen puff pastry sheets into four squares each using a knife or a pizza cutter.
Step 6: Fill Puff Pastry Squares
Spoon about 2 tablespoons of the chicken filling mixture onto one side of each puff pastry square over its center. Fold over another half on top of it, making a triangle shape. Press the edges firmly with a fork to seal.
Step 7: Brush with Egg Wash
In a small bowl, beat 1 egg white with 1 tbsp of water until well combined. Brush the top of each empanada lightly with the egg wash.
Step 8: Bake and Serve
Place the empanadas on the prepared baking sheet and bake for about 20-25 minutes, or until golden brown and crispy. Once done, let them cool for 5 minutes before serving hot. They are perfect as an appetizer for any party or family get-together, or you can enjoy them as a main dish by serving them with other Mexican side dishes such as guacamole or creamy jalapeño sauce.
Enjoy your homemade Texas Chicken Empanadas!
Substitutions and Variations
My darlings, let me tell you about the many different variations you can make to this Texas Chicken Empanadas Recipe! Mixing and matching ingredients can change the game and take your taste buds on a journey.
Firstly, if chicken is not your preference, feel free to switch it up with some beef, pork or even chorizo. For a vegetarian option, you can use tofu or some vegetables like broccoli, cauliflower or carrots in the mixture.
If you would like to add a little kick, add one chopped jalapeño pepper to the filling or sprinkle some chili powder for an extra spice. Adding creamy jalapeño dip as a dipping sauce will also add an extra layer of flavour.
For those who prefer cheese over meat, replace the chicken with shredded Monterey Jack Pepper Cheese or Cheddar Cheese. You can also add cream cheese for more creaminess.
If puff pastry is not available in your area or if you want to experiment with the dough recipe, try using pie crust instead. You can find many empanada dough recipes online that might suit your fancy.
Lastly, for those who love some sweetness in their savoury foods (I do love a sweet surprise), try adding some sweet corn to the chicken filling mixture for a nice balance of flavours.
No matter which variation you choose my dears, I guarantee that each bite will be heavenly filled with warm flavours and deliciousness.
Serving and Pairing
As you take a bite into the crispy, golden crust of the Texas Chicken Empanadas, you’ll experience a burst of flavors that will leave you craving for more. These delicious empanadas are perfect as a snack during game night with friends or as an appetizer at your next party.
To enhance the flavors of the spicy chicken, I recommend serving these empanadas with a side of creamy jalapeño sauce, tomato salsa or guacamole. The coolness of these condiments will complement the heat from the chili powder and ground cumin used in the recipe.
If you are looking for a complete meal, try pairing these empanadas with a simple mixed salad or a savory rice dish like Spanish rice or cilantro-lime rice. Another great side dish option is black beans with some fresh cilantro and diced red onions.
But if you’re feeling adventurous and want to bring a bit of Brazil to your table, pair your empanadas with some feijoada, a traditional Brazilian black bean stew that goes well with almost everything.
These Texas Chicken Empanadas are versatile and can be enjoyed in many ways. Experiment with different sides, dips and sauces to find your perfect pairing!
Make-Ahead, Storing and Reheating
Now that you’ve successfully cooked up a batch of delicious Texas Chicken Empanadas, you may be wondering how to store and reheat them for later. Fortunately, these savory snacks are the perfect make-ahead dish and can be easily reheated.
To make ahead, simply assemble the empanadas and place them on a baking sheet lined with parchment paper. Cover them lightly with plastic wrap and refrigerate until you’re ready to bake (up to 24 hours in advance).
If you happen to have leftovers, which isn’t likely because these tasty empanadas seem to disappear quickly, they can be stored in an airtight container in the refrigerator for up to three days. Be sure to let them cool completely before storing them.
When ready to reheat, preheat your oven to 375°F (191°C) and place the empanadas onto a baking sheet lined with parchment paper. Bake for 12-15 minutes or until warmed through and crispy.
Pro tip: For an even crispier crust when reheating, try using a toaster oven instead of a microwave.
With these storage tips and reheating instructions, you can enjoy these Texas Chicken Empanadas any time of day – whether it’s for breakfast, lunch or dinner. So go ahead and whip up a batch or two so you always have some on hand for when hunger strikes!
Tips for Perfect Results
Here are a few tips to make sure your Texas Chicken Empanadas come out perfect:
Firstly, when it comes to handling and shaping the empanadas, remember to work quickly with the puff pastry dough as it can become sticky and difficult to handle in warmer temperatures. If the dough becomes too soft, chill it in the refrigerator for a few minutes before working with it again.
Secondly, brushing the empanadas with a beaten egg wash before baking them will give them a beautiful golden brown color and a shiny finish. Be sure to sprinkle some fresh cilantro on top of each egg wash-brushed empanada for an extra pop of flavor.
Thirdly, if you want your empanadas extra spicy, add more chili powder or red pepper flakes to the chicken filling mixture. On the other hand, if you prefer less spice, avoid adding too much ground cumin and chili powder.
Fourthly, if you want to make ahead and freeze your Texas Chicken Empanadas for later use, be sure to prep and shape them according to the recipe instructions before freezing them on baking sheets. Once frozen, transfer them into a freezer-safe container or bag, removing any excess air before sealing it tightly.
Finally, don’t be afraid to experiment with different fillings! Try making cheesy chicken empanadas with monterey jack pepper cheese or chorizo chicken empanadas using ground chorizo instead of cooked chicken breast. By utilizing different ingredients and spices, you can explore various combinations of flavors that may become new favorites in your household.
Are you ready to experience a taste of Texas right in your kitchen? Then look no further than this delicious recipe for Texas Chicken Empanadas. These empanadas are easy to make and packed with flavor that will leave a lasting impression on your taste buds.
With ingredients like shredded chicken, cheese, spices, and fresh cilantro, this recipe preheat is perfect for anyone who loves Mexican cuisine or spicy chicken empanadas. And don’t forget about the creamy jalapeño sauce that adds another layer of flavor to this already amazing dish.
What I love the most about these empanadas is that they are so versatile. You can switch up the filling easily and try variations like chorizo, ground beef or cheese depending on your preferences. You can even make a vegetarian version by using vegetables instead of meats.
So go ahead and give this empanada recipe a try! Whether you’re hosting a dinner party or just looking for an easy weeknight meal, these Texas Chicken Empanadas are sure to impress. Serve them up with some chunky salsa and sour cream on the side for hearty and satisfying meal that everyone will love. Trust me, your guests will think you took a trip to Texas and back just for them!
Texas Chicken Empanadas Recipe
- 2 1/2 cups chopped cooked chicken
- 1/2 cup monterey jack pepper cheese
- 1/2 cup chunky salsa
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon ground cumin
- 2 tablespoons sour cream
- 1 tablespoon finely chopped jalapeno pepper
- 3 sheets frozen puff pastry, thawed for 30 minutes
- 1 large egg
- 1 tablespoon water
- Preheat oven to 400°.
- In a bowl, combine chicken, cheese, salsa, cilantro, cumin, sour cream, and jalapeno; stir to blend.
- Place a sheet of puff pastry on a lightly floured surface; roll out to a 13 inch square.
- With a 3-inch round cutter, cut pastry into 16 rounds.
- Place a generous teaspoon of chicken mixture slightly off center on each round; brush edges of pastry circles with cold water.
- Fold circles over filling into half-moon shapes; pinch edges with fingers or a fork to seal tightly; prick with fork.
- Place on a lightly greased baking sheet; in a small bowl, mix the egg and water with a fork; brush over the empanadas.
- Repeat with the remaining pastry and filling.
- Bake empanadas 12-15 minutes or until golden brown; serve warm.
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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.