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Spicy Chicken Empanadas with Orange Salsa Verde Recipe by Paula Deen

Moderate Level
40 MIN 20 Prep + 20 Cook
Servings
$ /Serving
Print
Moderate Level
40 MIN 20 Prep + 20 Cook
10-12 Servings
$ /Serving

Spicy Chicken Empanadas with Orange Salsa Verde Recipe by Paula Deen

Moderate Level
40 MIN 20 Prep + 20 Cook
10-12 Servings
$ /Serving

Ingredients

  • 2 tablespoons vegetable oil
  • 1 medium yellow onion, finely diced
  • 1 can diced green chiles
  • 1/2 jalapeño, seeded and finely diced, optional
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1 rotisserie chicken, picked and finely chopped
  • 2 tablespoons fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • 2 cup pepper Jack cheese, grated
  • 1 1 egg, mixed with 1 tablespoon of water, for egg wash
  • 1 jar prepared salsa verde
  • 1/4 cup fresh orange juice
  • 1/8 teaspoon cayenne pepper, or 1/2 teaspoon hot sauce

Preparation

Heat vegetable oil in a medium sauté pan, add onions, green chiles, jalapenos, garlic and cumin and sauté until onions are translucent.

 

In large bowl combine chicken, lime juice and cilantro. Add the onion-chili mixture and mix. Stir in cheese and season with salt and pepper, to taste.

 

Using a 4-inch ring mold, cut circles from prepared pie dough. Put about 1 tablespoon of the chicken mixture in center of dough. Brush egg wash around circumference of the dough. Fold top half over to form a half circle. Seal with the tines of a fork.

 

Heat a deep-fryer to 325°. with peanut oil. Submerge a few empanadas into oil until golden brown, about 2 minutes. Remove and drain on paper towels. Cool slightly and serve with Orange Salsa Verde dipping sauce.

 

Cook's Note: Make sure to flip so both sides cook evenly.

 

Orange Salsa Verde:

 

In a large bowl combine salsa verde, orange juice and cayenne pepper or hot sauce.

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