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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

Nutrition Info

192.4 calories carbohydrate: 23.6 g cholesterol: 22.5 mg fat: 7.3 g fiber: 1.6 g protein: 9.4 g saturatedFat: 3.1 g servingSize: - sodium: 317.7 mg sugar: 1.2 g transFat: : - unsaturatedFat: : -

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.

10 empanadas

Empanadas get elevated with the addition of Hatch chile. Serve with avocado, salsa, and sour cream if desired.