Baked Chicken Empanadas with Hatch Chile recipe
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Ingredients
- 1 tablespoon salted butter ½ cup diced onion 1 cup diced cooked chicken ½ cup Mexican-style corn 1 fire-roasted Hatch green chile, chopped 1 teaspoon adobo seasoning (such as Goya®) 1 (14 ounce) package frozen empanada shells (such as Goya® discos) ½ cup shredded Oaxaca cheese ¼ cup shredded Cheddar cheese
Nutrition Info
- 192.4 caloriescarbohydrate: 23.6 gcholesterol: 22.5 mgfat: 7.3 gfiber: 1.6 gprotein: 9.4 gsaturatedFat: 3.1 gservingSize: -sodium: 317.7 mgsugar: 1.2 gtransFat: : -unsaturatedFat: : -
Directions Baked Chicken Empanadas with Hatch Chile
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
Melt butter in a skillet over medium-high heat. Add onion and saute until softened, about 5 minutes. Add chicken, corn, Hatch chile, and adobo seasoning. Cook until mixture is warmed through, about 5 minutes. Remove filling from heat.
Set out empanada discs and place 2 tablespoons filling onto each disc. Sprinkle with 1 1/2 tablespoons Oaxacan cheese. Brush edge of discs with water and fold over to create half circles. Crimp to seal. Arrange on a baking sheet.
Bake in the preheated oven for 20 minutes. Remove empanadas and sprinkle Cheddar cheese on top. Continue baking until cheese is melted and golden brown, about 5 more minutes.