Smoky 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.
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Servings: 12 empanadas
Calories: 182kcal
Ingredients
- 12 empanada discs defrosted
- ¾ lb chicken breast
- ½ c chicken stock
- ½ c white onion diced
- 2 tbsp olive oil
- 5 tbsp chipotle with adobo 1-2 peppers finely minced with 3 tbsp sauce
- 1 ½ tsp kosher
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp black pepper
- 1 c Monterey Jack cheese shreds
- 1 c sour cream
- oil for frying
Instructions
- Season both sides of the chicken breasts with a mixture of the salt, pepper, cumin, onion powder, and garlic powder. Heat olive oil in a skillet over medium flame and sear the chicken for 6 minutes on each side until fully cooked. Use a food thermometer to check for 165 degrees. Remove the chicken from the pan onto a plate and shred it for later use.
- To the heated pan, add the diced onion and garlic. Sauté until softened then add the shredded chicken, chipotle peppers and chicken stock. Allow the mixture to simmer for 4-5 minutes until it thickens; remove from the heat.
- Begin filling the center of each empanada disc with chicken and cheese if using it. Take care to seal ends with a fork or press.
- Heat the frying oil in another skillet over medium flame. Fry 3-4 empanadas in batches until golden brown turning as needed. Serve them hot with sour cream on the side!
Nutrition
Serving: 0g | Calories: 182kcal | Carbohydrates: 4g | Protein: 9g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 37mg | Sodium: 488mg | Potassium: 166mg | Fiber: 1g | Sugar: 1g | Iron: 1mg