Rating: 5 stars
Ratings
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Empanadas get elevated with the addition of Hatch chile. Serve with avocado, salsa, and sour cream if desired.

Recipe Summary test

prep:
25 mins
cook:
35 mins
total:
60 mins
Servings:
10
Yield:
10 empanadas
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Ingredients

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

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • 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
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Reviews (1)

Rating: 5 stars
09/09/2020
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