Baked Chicken Empanadas with Hatch Chile
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
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Instructions
- 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.
Source
Original recipe: View Original
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