Chicken Recipe ∶ Baked Chicken Empanadas with Hatch Chile

Empanadas get elevated with the addition of Hatch chile. Serve with avocado, salsa, and sour cream if desired.

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

Cooking Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. 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.
3. 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.
4. 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.

Nutrition Facts

• calories192.4
• carbohydrateContent23.6 g
• cholesterolContent22.5 mg
• fatContent7.3 g
• fiberContent1.6 g
• proteinContent9.4 g
• saturatedFatContent3.1 g
• sodiumContent317.7 mg
• sugarContent1.2 g