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Shredded Chicken Empanadas
Try this delicious snack with a spicy touch: Smoked Mini Chicken Empanadas! Prepared with an exquisite chicken filling, combined with the fantastic color and spicy, smoky flavor of GOYA® Chipotle Peppers in Adobo Sauce. This tasty filling is wrapped in convenient GOYA® Mini Empanada dough with Annatto for frying, which come ready to use. Serve them as an appetizer and enjoy their fabulous flavor.
Ingredients
1 cup
shredded cooked chicken
1
pepper from 1 can GOYA® Chipotle Peppers in Adobo Sauce, around 1 tbsp. Finely chopped.
½ cup
shredded Tex-Mex cheese
1
egg, beaten
1 pkg. (1 lb.)
GOYA® Mini Empanada dough with Annatto for frying (32), thawed according to package directions
GOYA® Vegetable Oil, for frying
2 tbsp.
finely chopped fresh cilantro
1 cup
sour cream
Directions
Step 1
Toss together chicken, tomato sauce and minced chipotle peppers; stir in cheese.
Step 2
Whisk together beaten egg with 1 tbsp. water. Lightly brush edges of discos with some of the egg wash. Spoon 2 tsp. chicken filling into center of each disco. Fold over and pinch edges together to seal.
Step 3
Meanwhile, pour enough oil into large saucepan to come 3 inches up side; heat over medium heat until instant-read thermometer reads 350°F. Working in 4 batches, carefully drop mini empanadas into hot oil; fry for 2 to 3 minutes or until golden brown all over. Using slotted spoon, transfer empanadas to paper towel–lined tray. Sprinkle with cilantro. Serve with sour cream.
Notes:
For extra spice, add an additional 1 tbsp. of chipotle pepper in adobo sauce. Serve with guacamole.
New from Goya
Recipe Tags
Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Summertime Caribbean Mexico South America Central America Spain Under 40Recipe Reviews
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