Best 3 Green Chile Empanadas Recipes
Indulge in the tantalizing flavors of New Mexican cuisine with our delectable Green Chile Empanadas. These savory pastries are a harmonious blend of crispy dough and a flavorful filling made with roasted green chiles, tender chicken or beef, and a symphony of spices. Each bite offers a burst of heat, balanced by the cooling tang of sour cream and the refreshing crunch of cabbage slaw. Whether you prefer the classic combination of chicken and green chiles or the hearty richness of ground beef, our carefully curated recipes will guide you in creating these delightful empanadas from scratch. Prepare to embark on a culinary journey that will leave your taste buds dancing with joy.
Check out the recipes below so you can choose the best recipe for yourself!
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.
GREEN CHILE BEEF EMPANADAS
Provided by Robin Miller : Food Network
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees F.
- Unroll pie crusts onto a flat surface. Top each quadrant of crust with 1/2 cup of beef, 1/4 cup of cheese and about a tablespoon of chiles, making even layers and spreading ingredients to within 1/2-inch of the edges. Top with second pie crust. Using a pastry cutter or sharp knife, make an X across the circle, making 4 equal sections. Pinch around the edges with a fork to seal.
- Transfer empanadas to a baking sheet and make small slits in the top of each one to allow steam to escape during cooking. Bake 8 to 10 minutes, until crust is golden brown.
GREEN CHILE EMPANADAS
Categories Chicken
Number Of Ingredients 9
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.
Tips:
- Use a sharp knife to chop the green chiles. This will help to prevent them from becoming too spicy.
- If you are using fresh green chiles, be sure to remove the seeds before chopping them. This will also help to reduce the spiciness.
- To make the empanada dough, be sure to use cold water. This will help to keep the dough from becoming tough.
- When rolling out the empanada dough, be sure to use a lightly floured surface. This will help to prevent the dough from sticking.
- To seal the empanadas, be sure to use a fork to crimp the edges. This will help to prevent the empanadas from opening up during baking.
- Bake the empanadas in a preheated oven. This will help to ensure that they cook evenly.
- Serve the empanadas with your favorite dipping sauce.
Conclusion:
Green chile empanadas are a delicious and easy-to-make snack or appetizer. They are perfect for parties or potlucks. With a few simple ingredients and a little bit of time, you can make these tasty treats at home.
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