Baked Chicken Empanadas with Hatch Chile
Description
Try making these homemade baked chicken empanadas with the added kick of Hatch chile. Serve with avocado, salsa, and sour cream if desired.
Ingredients
•
1 tablespoon salted butter
•
1/2 cup diced onion
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1 cup diced cooked chicken
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1/2 cup Mexican-style corn
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1 fire-roasted hatch green chile, chopped
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1 teaspoon adobo seasoning (such as Goya®)
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1 (14 ounce) package frozen empanada shells (such as Goya® discos)
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1/2 cup shredded Oaxaca cheese
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1/4 cup shredded Cheddar cheese
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
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.
3
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.
4
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.