Smoked Mini Chicken Empanadas

Name: Smoked Mini Chicken Empanadas
Prep time: 15M
Total time: 30M
Yield: 32 empanadas
Ingredients: 1 cup shredded cooked chicken; ⅓ cup GOYA® Tomato Sauce; 1 Chipotle Peppers in Adobo Sauce; ½ cup shredded Tex-Mex cheese; 1 egg, beaten; 1 pkg. Mini Empanada dough with Annatto for frying; Vegetable Oil; 2 tbsp. finely chopped fresh cilantro; 1 cup sour cream

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<h2 class="subheader">Shredded Chicken Empanadas</h2> 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® <a title="Chipotle Peppers in Adobo Sauce" href="https://www.goya.com/en/products/chipotle-peppers-in-adobo-sauce/" data-udi="https://goya.com/en/products/chipotle-peppers-in-adobo-sauce">Chipotle Peppers in Adobo Sauce</a>. This tasty filling is wrapped in convenient GOYA® <a title="Mini Empanada dough with Annatto for frying" href="https://www.goya.com/en/products/mini-empanada-dough-with-annatto-for-frying/" data-udi="https://goya.com/en/products/mini-empanada-dough-with-annatto-for-frying">Mini Empanada dough with Annatto for frying</a>, which come ready to use. Serve them as an appetizer and enjoy their fabulous flavor.

Total Time

30m

Prep Time:15m

Yields:32 empanadas

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Ingredients

1 cup

shredded cooked chicken

⅓ cup

GOYA® Tomato Sauce

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pepper from 1 can GOYA® Chipotle Peppers in Adobo Sauce, around 1 tbsp. Finely chopped.

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½ cup

shredded Tex-Mex cheese

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

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2 tbsp.

finely chopped fresh cilantro

1 cup

sour cream

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Directions

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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.