Empanadas have a light, flaky pastry that’s like eating a bit of paradise. Essentially, an Empanada is a turnover, except it’s shaped like a crescent moon making it perfect for stuffing. The pastry creation originated in Spain sometime around 700 CE. And, the Spanish colonists brought the recipe with them to Latin America.
The best part about this recipe is that it’s hand-held. It’s not expensive, and easy enough to make for a gathering.
Tip: Try using flavored cream cheese instead of plain to change the flavor profile.
Spicy Chicken Empanadas
- 1 lb boneless, skinless chicken breast
- Extra Virgin Olive Oil
- 1 tsp oregano
- 1 tsp basil
- 1 tsp garlic powder
- 1 tsp fresh ground pepper
- 8 oz cream cheese, room temperature
- ½ cup blue cheese dressing ((chunky))
- ½ cup cheddar cheese
- ½ cup Frank’s Hot Sauce
- 2 cups of your prepared shredded chicken.
- 10 empanada disks
- Oil ((for frying))
- Cut the chicken breast into strips.
- Toss them lightly with olive oil.
- Blend your spices, then sprinkle evenly on the chicken (all sides).
- Oil your grill grates to prevent sticking.
- Grill the chicken until it reaches 160 degrees F.
- Shred the chicken up and set it aside.
- Thoroughly mix the cream cheese, hot sauce, and blue cheese together.
- Combine the cheddar cheese with the chicken.
- Mix them together.
- Put about ¼ cup of the chicken mix in the center of an Empanada disk.
- Fold it in half.
- Using water, dampen the edges.
- Press the edges together first with your fingers, then a fork. Look for any openings and fix them.
- Put one set of fork holes in the top of the Empanada.
- Repeat until all the Empanadas are ready to fry.
- Prepare your cooking oil in a skillet.
- Put the Empanada into the oil and fry until they’re golden brown on both sides.
- Drain on paper towels before serving.