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Spicy Chicken Empanadas with Orange Salsa Verde

By Paula Deen


Difficulty: Medium

Prep time: 20 minutes

Cook time: 20 minutes

Servings: 20


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


Heat vegetable oil in a medium sauté pan, add onions, green chiles, jalapeños, 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 °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 salsa verde, orange juice and cayenne pepper or hot sauce.

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