Spicy Chicken Empanadas Paula Deen
Bring a bold and zesty twist to your table with Paula Deen's Spicy Chicken Empanadas! These golden, flaky hand pies are filled with a tantalizing combination of tender shredded chicken, sautéed onions, jalapeños, and a blend of smoky spices, all brought together with gooey cheddar cheese. Perfect for entertaining or a flavorful weeknight dinner, this recipe is simple to prepare using store-bought or homemade empanada dough. Brushed with a beaten egg for a crisp, golden finish, these empanadas bake to perfection in just 20 minutes. Serve them warm with your favorite salsa or dipping sauce for an irresistible appetizer or main dish. Packed with spice and comfort, these empanadas are sure to become a family favorite!
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Recipe Information
Ingredients
- 2 pieces (cooked and shredded) Chicken breast
- 2 tablespoons Olive oil
- 1 medium (finely chopped) Onion
- 2 cloves (minced) Garlic
- 1 medium (seeded and finely chopped) Jalapeño
- 2 tablespoons Tomato paste
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 1.5 cups (shredded) Cheddar cheese
- 12 pieces (store-bought or homemade) Empanada dough discs
- 1 large (beaten) Egg
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
Heat the olive oil in a large skillet over medium heat. Add the onion and jalapeño, sautéing until softened, about 3-4 minutes.
Add the minced garlic and sauté for an additional 30 seconds until fragrant.
Stir in the tomato paste, ground cumin, chili powder, paprika, salt, and pepper. Cook for 1 minute to toast and blend the spices.
Add the shredded chicken to the skillet, mixing to coat evenly in the spice mixture. Cook for another 2-3 minutes until heated through. Remove from heat and let it cool for 5 minutes.
Once cooled, stir the shredded cheddar cheese into the chicken mixture.
On a clean surface, place an empanada dough disc and spoon about 2 tablespoons of the chicken filling into the center. Be sure not to overfill to prevent tearing.
Fold the dough disc in half to enclose the filling, creating a half-moon shape. Press the edges together and crimp them with a fork to seal.
Repeat with the remaining dough discs and filling.
Place the filled empanadas on the prepared baking sheet. Brush the top of each empanada with the beaten egg to ensure a golden and shiny finish.
Bake in the preheated oven for 18-20 minutes or until the empanadas are golden brown and the edges are crisp.
Remove from the oven and let them cool slightly before serving. Enjoy warm with your favorite dipping sauce or salsa!
Nutrition Facts
Calories |
1629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.6 g | 125% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 4944 mg | 215% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 13.2 g | ||
| Protein | 131.3 g | 263% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 858 mg | 66% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2203 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
