If you’re looking for a scrumptious snack to enjoy on a relaxed weekend or considering a show-stopper for your next potluck, the Chicken Empanada With Green Chile Recipe is head over heels delish! This little South American pocket of joy is going to light up your taste buds, I promise! The savory chicken filling wrapped in a crispy flaky pastry, with an added kick from the green chiles, is simply irresistibly good. Trust me, once you taste it, you’re gonna fall in love with it!
It’s a smorgasbord of flavors and textures that just sings on your palate. It might take a bit of time to prepare, but I can guarantee it’s worth every minute. Great for gatherings or just a well-deserved treat for your perfect me-time, this recipe’s a real keeper!
- Prep Time: 1 hour
- Cook Time: 1 hour
- Total Time: 2 hours
- Servings: 4
- Yield: 16 empanadas
Okay, enough drooling! Let’s get started on making these heavenly parcels of yumminess, shall we?
Ingredients & Equipment You’ll Need
- 2 cups shredded cooked chicken
- 1 cup Monterey Jack cheese
- 1/2 cup finely chopped green chiles
- 2 cups all-purpose flour
- 1 egg, beaten
- Salt to taste
For equipment: You’ll need a skillet for cooking, a large mixing bowl for the dough, and a sealed-edge pastry cutter for those lovely empanada shapes.
You see, it’s the combination of the succulent chicken, smooth Monterey Jack cheese, and feisty green chiles that makes this filling intricately flavorful. The dough made from good quality flour adds the most satisfying crunch, taking the whole experience up a notch!
Just a heads up, you can substitute the chicken with ground beef if you like, but remember to adjust the spices accordingly. And don’t skip the egg! It gives a beautiful golden color to your empanadas.
How To Make Chicken Empanada With Green Chile Recipe
- First, get the chicken filling ready by combining the shredded chicken, cheese, and green chiles in a bowl.
- Next up, prepare the dough. It should be soft but not sticky. Once it’s ready, let it rest for about 20 minutes.
- Now, roll out the dough and cut out circles. Fill each circle with a bit of filling and fold into a half-circle. Seal the edges well.
- Brush the empanadas with beaten egg for that desirable golden color. Then, all you have to do is bake at 400��F for about 20 minutes or until they’re perfectly golden.
Tips For The Best Results
- Make sure the oven is preheated before you put in the empanadas for uniform cooking.
- Use good quality flour for the best dough.
Storage Tips
- Leftover empanadas can be stored in the fridge for up to 3 days. Make sure they’re tightly sealed in a container.
Frequently Asked Questions
Q: Can I freeze the chicken empanadas?
A: Absolutely! They freeze well. Just make sure to wrap them tightly in a freezer-safe bag.
Q: Can I make these with a different meat?
A: Yes. You can substitute with beef or pork, just adjust the seasoning accordingly.
Q: What’s the best way to reheat empanadas?
A: The best way is to reheat in the oven at 300��F for about 15 minutes.
Q: Can I make these vegetarian?
A: Yes, substitute the chicken with mixed vegetables, but make sure they’re cooked and well seasoned.
Q: Can I use store-bought pastry?
A: Yes, it’s a great shortcut, but the taste will vary slightly.
Nutritional Facts of Chicken Empanada With Green Chile Recipe
Including the nutritional analysis of recipes can help you make informed choices about the food you eat. Detailed nutritional facts for this recipe are as follows:
Calories: 300, Protein: 20g, Fat: 15g, Carbs: 25g, Fibre: 3g, Sugar: 1g
Final verdict? Chicken Empanada with Green Chile is an absolute star! Bursting with flavors, this appetizer will surely steal the show at any party. For a true taste explosion, why not serve it with salsa or sour cream? ��Buen provecho!
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