Rating: 5 stars
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary test

25 mins
35 mins
60 mins
10 empanadas


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

192 calories; protein 9.4g; carbohydrates 23.6g; fat 7.3g; cholesterol 22.5mg; sodium 317.7mg. Full Nutrition

Reviews (1)

Rating: 5 stars
Delicious, even though I botched the recipe! Could not find the Discos so I meant to use puff pastry instead but accidentally bought phyllo dough. So I made bundles that looked very pretty and tasted delicious! I left out the corn and added a bit of taco sauce for spiciness and put all cheeses to melt in the skillet with the chicken. Rave reviews from the hubby! Read More