Lunch: Spicy Chicken Empanadas with Orange Salsa Verde

Little fried dough pockets filled with spicy chicken and served with green salsa.

Ingredients

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

Instructions

Heat vegetable oil in a medium sauté pan, add onions, green chiles, jalapenos, 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 °. 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.

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