Best 3 Green Chile Chicken And Queso Empanadas Recipes
Tantalize your taste buds with a culinary journey to the heart of New Mexican cuisine, where flavors dance and spices ignite your senses. Embark on a delectable adventure with our Green Chile Chicken and Queso Empanadas, a symphony of bold and comforting flavors wrapped in a golden, flaky crust. Savor the harmonious blend of tender chicken, roasted green chiles, and a velvety queso filling, all enveloped in a crispy, made-from-scratch empanada dough.
Indulge in the versatility of our empanada recipes, featuring a savory Beef and Potato filling, a tangy Poblano and Corn combination, and a vegetarian-friendly Black Bean and Sweet Potato option. Each recipe promises a unique flavor profile, catering to diverse preferences and dietary choices. Elevate your culinary skills with our detailed instructions, ensuring perfect empanadas every time.
Prepare to be captivated by the vibrant fusion of flavors in our Green Chile Chicken and Queso Empanadas, the hearty satisfaction of our Beef and Potato Empanadas, the refreshing zest of our Poblano and Corn Empanadas, and the wholesome goodness of our Black Bean and Sweet Potato Empanadas. Let your taste buds embark on an unforgettable journey as you explore these delectable recipes, bringing the vibrant spirit of New Mexican cuisine into your kitchen.
TORCHY'S TACOS GREEN CHILE QUESO
Love Torchy's queso? You have to give this a try! Don't worry that mine doesn't have green chile chunks like Torchy's, they're in there. I like mine blended into a creamy piece of heaven. It's delicious served warm with guacamole and tortilla chips! Perfect party size.
Provided by SWEETTREAT
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 41m
Yield 24
Number Of Ingredients 16
Steps:
- Heat oil in a skillet over medium-high heat; add onion and jalapenos. Cook, stirring frequently, until tender, about 5 minutes. Add garlic; cook for 1 minute more and remove from heat.
- Transfer jalapeno mixture to a blender. Add water, diced tomatoes, hot green chiles, mild green chiles, and cilantro. Cover and blend on high until mostly smooth.
- Pour blended mixture into a large pot over medium heat. Add processed cheese, chicken soup, cream cheese, hot sauce, cumin, and chili powder. Cook and stir until completely melted, 5 to 7 minutes. Stir in lime juice; reduce heat to low.
Nutrition Facts : Calories 199.8 calories, Carbohydrate 7.3 g, Cholesterol 42.6 mg, Fat 15.5 g, Fiber 0.6 g, Protein 8.7 g, SaturatedFat 8.3 g, Sodium 971.8 mg, Sugar 3.8 g
GREEN CHILE QUESO
Provided by Ree Drummond : Food Network
Categories appetizer
Time 30m
Yield 15 to 20 servings
Number Of Ingredients 6
Steps:
- Set a large skillet over medium heat and add the butter. Once melted, add the onions and cook until starting to soften, 2 to 3 minutes. Add the green chiles and chipotle peppers and cook for a minute. Add the cheese and let it melt. Add the enchilada sauce and give it all a stir. Transfer to a slow cooker to keep warm.
GREEN CHILE CHICKEN ENCHILADA CASSEROLE
If you're looking for a green chile chicken enchilada casserole with a kick, this might be the one for you. I found the base recipe scouring the web for something that would taste like my ex-mom-in-law's casserole, which was to-die-for, and I've tweaked it a few times to make it my own. Try throwing in some jalapenos for even more kick.
Provided by Andrea Russo
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a skillet over medium-high heat; saute green chile peppers, onion, bell pepper, corn, black beans, and garlic until onion and bell pepper are tender, 5 to 7 minutes. Remove skillet from heat.
- Stir chicken, 1/2 cup enchilada sauce, and black pepper into vegetable mixture.
- Spread 1/4 cup enchilada sauce in the bottom of an 11x17-inch casserole dish.
- Lightly coat 1 side of 18 tortilla quarters with sour cream and arrange, sour cream-side up, in the casserole dish. Spread 1/2 of the chicken mixture over tortilla layer.
- Stir green chile salsa into the remaining chicken mixture.
- Sprinkle 1/2 cup Mexican cheese blend over chicken mixture layer in the casserole dish; top with 10 tortilla quarters. Pour 1/4 cup enchilada sauce over tortilla layer and cover with chicken-salsa mixture; add 1/2 cup Mexican cheese blend.
- Lightly coat 14 tortilla quarters with sour cream and arrange, sour cream-side down, over the cheese layer. Spread 1 cup enchilada sauce over tortillas and top with remaining cheese.
- Bake in the preheated oven until cooked through and cheese is bubbling, 20 to 25 minutes.
Nutrition Facts : Calories 429.9 calories, Carbohydrate 39.1 g, Cholesterol 56.3 mg, Fat 21.1 g, Fiber 5.4 g, Protein 22.7 g, SaturatedFat 9.4 g, Sodium 1322.4 mg, Sugar 4.7 g
Tips:
- Use high-quality ingredients to ensure the best flavor. - Don't overfill the empanadas or they will burst open while frying. - To prevent the empanadas from getting soggy, make sure the filling is cooled before assembling. - If you don't have a deep fryer, you can fry the empanadas in a large skillet with plenty of oil. - Make sure the oil is hot enough before frying the empanadas. - Fry the empanadas in batches so they don't overcrowd the pan. - Drain the empanadas on paper towels to remove excess oil. - Serve the empanadas with your favorite dipping sauce.Conclusion:
This recipe for Green Chile Chicken and Queso Empanadas is a delicious and easy-to-make appetizer or main course. The combination of green chiles, chicken, and queso is sure to please everyone. With just a few simple ingredients and steps, you can create these delicious empanadas that are perfect for any occasion. So next time you're looking for a tasty and unique dish, give this recipe a try and enjoy the amazing flavors of these Green Chile Chicken and Queso Empanadas.
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