Best 2 Baked Chicken Empanadas With Hatch Chile Recipes
Craving for a delectable and savory treat? Look no further than these baked chicken empanadas with Hatch chile, a culinary masterpiece that combines the richness of chicken with the vibrant flavors of Hatch chiles. These handheld delights are encased in a golden brown and flaky crust, offering a crispy and satisfying crunch with every bite. Inside, tender and juicy chicken mingles with a medley of aromatic spices, vegetables, and Hatch chiles, creating a harmonious blend of flavors that tantalizes the taste buds. Whether you're hosting a party or seeking a convenient and flavorful meal, these empanadas are sure to be a crowd-pleaser.
**Additional Recipes:**
* **Air Fryer Chicken Empanadas:** Experience the convenience of air frying with this healthier version of chicken empanadas. Enjoy the same crispy crust and flavorful filling, all made with the ease of an air fryer.
* **Spicy Chicken Empanadas:** For those who love a bit of heat, these spicy chicken empanadas are sure to deliver. With a kick of jalapeños and a blend of spices, these empanadas pack a punch of flavor that will satisfy your cravings.
* **Cheesy Chicken Empanadas:** Indulge in the ultimate comfort food with these cheesy chicken empanadas. A gooey and flavorful cheese filling pairs perfectly with tender chicken, encased in a crispy crust. These empanadas are sure to be a hit with both kids and adults alike.
* **Vegetarian Empanadas:** For those with dietary restrictions or a preference for plant-based dishes, these vegetarian empanadas are a delightful option. With a filling made from a mix of vegetables, herbs, and spices, these empanadas offer a burst of flavor and nutrition in every bite.
Get ready to embark on a culinary journey with these tantalizing baked chicken empanadas with Hatch chile and the additional recipe variations. Your taste buds will thank you!
BAKED CHICKEN EMPANADAS
These are quick and easy to make. And for an easier prep, I used diced rotisserie chicken and jarred salsa.
Provided by Yoly
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 45m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Combine chicken, Neufchatel cheese, and salsa in a saucepan over medium heat until cheese melts, 3 to 5 minutes. Season with salt and stir until well combined.
- Lay out empanada discs and place 1 tablespoons of chicken filling onto each disc. Fold dough over filling to close. Wet fingers with water and run them along the edges to help seal. Press edges together using the tines of a fork. Place empanadas on the prepared baking sheet and brush with heavy whipping cream.
- Bake in the preheated oven until golden brown, 20 to 25 minutes.
Nutrition Facts : Calories 167.9 calories, Carbohydrate 20.7 g, Cholesterol 18.7 mg, Fat 6.9 g, Fiber 1.1 g, Protein 6.9 g, SaturatedFat 2.7 g, Sodium 355.4 mg, Sugar 0.3 g
GREEN CHILE CHICKEN AND QUESO EMPANADAS
Provided by Tyler Florence
Categories main-dish
Time 3h10m
Yield 20 empanadas
Number Of Ingredients 17
Steps:
- Bring a pot of water to a boil; add the tomatillos, jalapeno, onion, and garlic. Simmer for 10 to 15 minutes until the tomatillos are soft. Drain and cool slightly. Combine the tomatillos, jalapeno, onion, garlic, cilantro, and lime juice in a blender. Add 1/4 cup of water and process to a coarse puree; season with a generous pinch of salt. You should have about 3 cups of this salsa verde.
- Combine the shredded chicken and queso fresco in a large mixing bowl. Pour in 1 1/2cups of the salsa verde and fold the ingredients together to moisten. Use as a filling for empanadas. Serve the remaining salsa verde on the side.
- In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.
- Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2.
- Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking.
- Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.
Tips:
- Use fresh Hatch chiles for the best flavor. If you can't find fresh Hatch chiles, you can use canned or roasted chiles, but the flavor will not be as good.
- Be careful when handling Hatch chiles. They can be very spicy, so wear gloves when you are working with them.
- If you don't like spicy food, you can remove the seeds from the Hatch chiles before using them. This will reduce the heat level.
- Make sure to cook the chicken until it is cooked through. The internal temperature of the chicken should reach 165 degrees Fahrenheit.
- Serve the empanadas with your favorite dipping sauce. Some good options include salsa, guacamole, or sour cream.
Conclusion:
Baked chicken empanadas with Hatch chile are a delicious and easy-to-make appetizer or main course. They are perfect for a party or potluck, and they can be made ahead of time. With their flaky crust, tender chicken, and flavorful Hatch chile filling, these empanadas are sure to be a hit!
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