I know, I know – more Mexican food. But hey, we can’t get enough of the stuff, ok? Back when we had my family over for the Super Bowl, my Nana brought these chicken empanadas and MAN, where they good! Not too spicy, full of flavor, and the best part – they’re baked instead of fried so you can feel better about eating a lot! ;-) Luckily, I had made some homemade guacamole – they were perfect together! We all loved these- they got gobbled up pretty fast! Luckily, I managed to save a couple for my lunch the next day, and the good news is, these re-heat perfectly. I’ll definitely be making these again! SO glad Nana decided to bring these over! Give ‘em a try – they’ll be perfect for your next “Mexican Feast”!

Chicken Empanadas
-Paula Deen

3 cups chopped, cooked chicken
1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
4 ounces cream cheese, softened
1/4 cup chopped red bell pepper
1 jalapeno, seeded and chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 (15-ounce) package refrigerated pie crusts
Water

Preheat oven to 400 degrees.
Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.

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23 Comments »

  1. I love empanadas. They are so versitale. You can stuff them with anything!

    [Reply]

    Comment by Ed Schenk — February 28, 2010 @ 8:15 PM

  2. These sound delicious! I love Mexican food! :)

    [Reply]

    Comment by Karly — February 28, 2010 @ 10:12 PM

  3. We spent some time in Chile when my daughter was a missionary there. The empanadas there were wonderful. I’ll be trying this soon. They look terrific!

    [Reply]

    Comment by Kristi Rimkus — February 28, 2010 @ 10:46 PM

  4. I love mexican food…The empanadas sound great!

    [Reply]

    Comment by Bo — March 1, 2010 @ 12:36 AM

  5. I’m so close to Argentina yet have never tried empanadas – these are luscious!

    [Reply]

    Comment by Patricia Scarpin — March 1, 2010 @ 6:40 AM

  6. yum! looks tasty!

    [Reply]

    Comment by ashley — March 1, 2010 @ 8:54 AM

  7. hmmm – empanadas – my favorite

    [Reply]

    Comment by Eliana — March 1, 2010 @ 10:16 AM

  8. Thank you, love- I’ve never sounded so good before! But, they did taste pretty ok, I guess. Nana

    [Reply]

    Comment by Nana & Grandaddy — March 1, 2010 @ 10:45 AM

  9. YUM! I’ve seen this recipe before, but I have tried it yet. Looks great. I am going to add this to my list. I love Mexican food too!

    [Reply]

    Comment by Stephanie — March 1, 2010 @ 11:39 AM

  10. Oh, I love the fact that these are baked and not fried, much more doable for me.

    [Reply]

    Comment by shelly (cookies and cups) — March 1, 2010 @ 11:51 AM

  11. I’m on a Mexican kick myself, I’m def. trying these next. I have pie crust to use up and this recipe sounds perfect.

    [Reply]

    Comment by ange — March 1, 2010 @ 11:58 AM

  12. These look delicious! I will be making these soon. Your empanadas are absolutely perfect!!!!!

    [Reply]

    Comment by Jennifer — March 1, 2010 @ 2:56 PM

  13. I agree – these were sooo good. They were perfect with your guacamole and crack dip! Do we have to wait till the next Super Bowl to eat all this again?!

    [Reply]

    Comment by Mother — March 1, 2010 @ 7:58 PM

  14. Thanks Mommy! :-) And thank you, Nana, for a yummy recipe! -Amy

    [Reply]

    Comment by amy — March 1, 2010 @ 9:25 PM

  15. YUM! Those look like perfect little empanadas! :)

    [Reply]

    Comment by Katie — March 2, 2010 @ 9:38 AM

  16. I so love empanadas! These are so delicious looking! Thanks for the recipe!

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    Comment by bridget {bake at 350} — March 4, 2010 @ 11:33 AM

  17. Love Love Love Mexican!! So keep em coming! They look so yummy, I have been looking for a good empanada recipe!! Thanks!

    [Reply]

    Comment by Sharon — March 9, 2010 @ 8:00 PM

  18. These were so easy and so good! Thanks. I somehow ended up with extra filling so I guess I will just have to freeze it and make more later. Thanks!

    [Reply]

    Comment by Michelle — March 13, 2010 @ 6:52 PM

  19. […] ahead of time, and warmed for about 5 minutes once you arrived. I adapted the recipe below from a post on Sing for Your […]

    Pingback by Baked Beef Empanadas « Jaime Cooks: Endevours in Eating & Entertaining — May 2, 2010 @ 10:21 AM

  20. My husband and I absolutely loved these! They’re definitely going to become a staple in our household.

    [Reply]

    Comment by Amy K. — May 12, 2010 @ 1:04 PM

  21. I’m SO glad, Amy!! Thanks for telling me!!

    -Amy

    [Reply]

    Comment by amy — May 12, 2010 @ 1:10 PM

  22. Made these tonight for dinner! They were delicious!

    [Reply]

    Comment by Tyler — September 30, 2010 @ 8:11 PM

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    Comment by adabootalay — March 25, 2012 @ 11:57 PM

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