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Spicy Chicken Empanadas with Orange Salsa Verde Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
10 to 12 Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
10 to 12 Servings
$ /Serving

Spicy Chicken Empanadas with Orange Salsa Verde Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
10 to 12 Servings
$ /Serving

Ingredients

  • 2 tablespoons vegetable oil
  • 1 medium yellow onion, finely diced
  • 1 can diced gren 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 tablespoon fresh lime juice
  • 1/4 cup chopped fresh cilantro leaves
  • 2 cup grated pepper jack cheese
  • 1 1 tablespoon egg mixed with of water, for egg wash
  • 1 jar prepared salsa verde
  • 1/4 cup fresh orange juice
  • 1/8 1/2 teaspoon cayenne pepper or teaspoon hot sauce

Preparation

Heat vegetable oil in a medium saute pan, add onions, green chiles, jalapenos, garlic and cumin and saute 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 °F. 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 all ingredients.

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Preparation

Heat vegetable oil in a medium saute pan, add onions, green chiles, jalapenos, garlic and cumin and saute 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 °F. 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 all ingredients.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product