Smoked Mini Chicken Empanadas
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.
Total Time
30m
Prep Time:15m
Yields:32 empanadas
Ingredients
1 cup
<p>shredded cooked chicken</p>
⅓ cup
1
pepper from 1 can GOYA® Chipotle Peppers in Adobo Sauce, around 1 tbsp. Finely chopped.
½ cup
<p>shredded Tex-Mex cheese</p>
1
<p>egg, beaten</p>
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.
<p>finely chopped fresh cilantro</p>
1 cup
<p>sour cream</p>
Directions
Step 1
<p>Toss together chicken, tomato sauce and minced chipotle peppers; stir in cheese.</p>
Step 2
<p>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.</p>
Step 3
<p>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.</p>
<p><strong>Notes:</strong><br />
For extra spice, add an additional 1 tbsp. of chipotle pepper in adobo sauce. Serve with guacamole.</p>
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Smoked Mini Chicken Empanadas
Prep Time: 15m
Total time: 30m
Yields: 32 empanadas
<h2 class="subheader">Shredded Chicken Empanadas</h2>
<p>Try this delicious snack with a spicy touch: <em>Smoked Mini Chicken Empanadas</em>! 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.</p>
Ingredients
1 cup
<p>shredded cooked chicken</p>
⅓ cup
1
pepper from 1 can GOYA® Chipotle Peppers in Adobo Sauce, around 1 tbsp. Finely chopped.
½ cup
<p>shredded Tex-Mex cheese</p>
1
<p>egg, beaten</p>
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.
<p>finely chopped fresh cilantro</p>
1 cup
<p>sour cream</p>
Directions
Step 1
<p>Toss together chicken, tomato sauce and minced chipotle peppers; stir in cheese.</p>
Step 2
<p>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.</p>
Step 3
<p>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.</p>
<p><strong>Notes:</strong><br />
For extra spice, add an additional 1 tbsp. of chipotle pepper in adobo sauce. Serve with guacamole.</p>
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