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Chipotle Chicken Empanada

Smoky chipotle chicken empanada with a little heat and a whole lot of flavor! Perfect for an entree or small plate appetizers.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Hispanic
Servings: 10 empanadas
Calories: 127kcal
Author: Ty


  • 10 Goya empanada discs defrosted
  • 3/4 lb chicken breast minced
  • 1/2 c white onion diced
  • 4 tbsp chipotle adoba
  • 1-2 whole chipotle pepper finely chopped
  • 2 tsp cumin
  • 1 tbsp canola oil
  • 1 tsp garlic salt
  • 1 tsp black pepper
  • 1 tsp brown sugar
  • 2 c frying oil
  • 1 c sour cream optional
  • 1/2 c queso fresco optional


  • Pound chicken breast flat with meat tenderizer and then cut into a fine dice
  • Heat 1 tbsp canola oil in skillet and add chicken, diced onion, cumin, garlic salt, and black pepper; cook thoroughly and add chipotle, adobo, and brown sugar
  • Crumble in queso fresco if using it, and set aside.
  • Begin heating frying oil in cast iron skillet to 375 degrees
  • Fill center of each empanada disc according to package
  • Carefully add 3-4 empanadas to the oil and fry until golden brown turning as needed
  • Fry in batches and them serve hot with sour cream on the side! 


Serving: 0g | Calories: 127kcal | Carbohydrates: 3g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 37mg | Sodium: 417mg | Potassium: 185mg | Fiber: 0g | Sugar: 1g | Vitamin A: 510IU | Vitamin C: 1.2mg | Calcium: 67mg | Iron: 0.6mg