Easy Chicken Empanadas recipe

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Ingredients

2 cups shredded cooked chicken, or more to taste
2 cups shredded Mexican cheese blend
1 (4 ounce) jar chopped pimento peppers
1 (4 ounce) can diced green chiles
1 onion, finely chopped
2 tablespoons mayonnaise
1 jalapeno pepper, diced, or more to taste
10 frozen empanada discs, thawed
1 quart vegetable oil for frying

Nutrition Info

377.2 calories
carbohydrate: 24.3 g
cholesterol: 47.9 mg
fat: 24.3 g
fiber: 1.8 g
protein: 17.2 g
saturatedFat: 8.6 g
servingSize: -
sodium: 554.2 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix chicken with Mexican cheese blend, pimentos, green chiles, onion, mayonnaise, and jalapeno.

  2. Place about 1 tablespoon of the mixture into the center of each empanada disc. Run a wet finger around the rim of each disc. Fold into a half-moon shape and press edges together with a fork to seal well.

  3. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

  4. Fry 1 to 2 empanadas at a time in the hot oil until brown, 1 to 2 minutes per batch.

Recipe Yield

10 empanadas

Recipe Note

A definite party pleaser, these easy chicken empanadas (pastelillos as Puerto Ricans call them) are so delicious! I promise that you will receive rave reviews. They are so tasty with the right amount of heat to them. I don't like spicy items and this recipe is perfection balancing flavor and spice. Enjoy!

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