Ingredients for Spicy Chicken Empanadas Paula Deen
- 2 tablespoons vegetable oil
- Yellow Onion
- Diced Green Chilies
- Jalapeno
- Garlic Cloves
- Ground Cumin
- Rotisserie Cooked Chicken
- Fresh Lime Juice
- Fresh Cilantro Leaves
- Monterey Jack Pepper Cheese
- Salt & Freshly Ground Black Pepper
- 1 package (14.1 ounces) refrigerated pie crusts
- Egg
- Enough peanut oil for deep frying
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How to Make Spicy Chicken Empanadas Paula Deen
- Heat 2 tablespoons of vegetable oil in a medium sauté pan over medium heat.
- Add 1 medium chopped onion, 4 ounces diced green chiles, 1 minced jalapeño (adjust to taste), and 2 minced garlic cloves. Sauté until onions are translucent, about 5-7 minutes.
- In a large bowl, combine 2 cups shredded rotisserie chicken, 2 tablespoons lime juice, and 1/4 cup chopped cilantro.
- Add the sautéed onion-chile mixture to the chicken mixture and mix well.
- Stir in 1 cup of shredded Monterey Jack cheese (or your preferred cheese) and season generously with salt and pepper to taste.
- Unroll the refrigerated pie crusts and using a 4-inch ring mold (or a 4-inch cookie cutter) cut out circles.
- Place approximately 1 tablespoon of the chicken mixture in the center of each dough circle.
- Brush the edges of each dough circle with the egg wash.
- Fold the top half of the dough over the filling to form a half-moon shape.
- Crimp the edges with a fork to seal completely.
- Heat about 2 inches of peanut oil in a deep fryer or large, heavy-bottomed pot to 325°F (165°C).
- Carefully submerge a few empanadas at a time in the hot oil, ensuring not to overcrowd the pot. Fry for approximately 2-3 minutes per side, or until golden brown and cooked through.
- Remove the empanadas with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
4g
Fat
35g
Carbs
0g
