Cheesy baked chicken empanadas are a fun and easy way to enjoy the flavors of Mexico in a handheld, flaky pastry. These empanadas are packed with creamy cheese, spicy chili powder, and tender chicken, making them a perfect snack or meal for any occasion. In this post, I’ll walk you through the steps to make these delicious empanadas at home.
Ingredients:
- 4 ounces cream cheese, softened
- 2 ounces Queso Fresco, softened
- 1 teaspoon chili powder (I recommend Penzey’s Chili 9000)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup shredded Pepper Jack cheese
- 2 scallions, thinly sliced
- 1 cup shredded or cubed cooked chicken
- 2 Pillsbury Pie Crusts (or homemade)
- 1 egg
- 1 teaspoon water
Step 1: Preheat the oven and prepare the filling
Preheat your oven to 375°F (190°C). In a mixing bowl, combine the cream cheese, Queso Fresco, chili powder, cumin, and red pepper flakes. Mix well until the ingredients are combined and the mixture is smooth. Stir in the shredded Pepper Jack cheese, scallions, and cooked chicken until everything is well combined.
Step 2: Prepare the empanada dough
Roll out the Pillsbury Pie Crusts on a floured surface until they’re approximately 1/8 inch thick. Using a round cookie cutter or a small bowl, cut out circles from the dough. You should be able to get around 8-10 circles per pie crust.
Step 3: Fill and shape the empanadas
Place a heaping tablespoon of the chicken and cheese filling in the center of each circle of dough. Fold the dough over the filling to create a half-moon shape. Using a fork, press down on the edges of the dough to seal the empanada shut.
Step 4: Brush with egg wash and bake
In a small bowl, whisk together the egg and water to create an egg wash. Brush the egg wash over the top of each empanada. This will give them a nice golden color and help them crisp up in the oven.
Bake the empanadas for 20-25 minutes or until they’re golden brown and crispy. Remove them from the oven and let them cool for a few minutes before serving.
Serve the empanadas hot with your favorite dipping sauce, such as salsa or guacamole. You can also serve them with a side of rice and beans for a more complete meal.
Tips:
- Make sure the cream cheese and Queso Fresco are softened before mixing them together. This will make it easier to get a smooth and creamy filling.
- If you don’t have Pillsbury Pie Crusts on hand, you can make your own empanada dough using a simple mixture of flour, butter, and water.
- Experiment with different types of cheese to find the perfect flavor combination for your empanadas. Cheddar, Monterey Jack, or even feta would all work well in this recipe.
- If you’re short on time, you can make the filling ahead of time and store it in the fridge until you’re ready to assemble the empanadas.
Overall, these cheesy baked chicken empanadas are a tasty and satisfying dish that’s perfect for any occasion. With their flaky crust and spicy filling, they’re sure to be a hit with your family and friends. So why not give this recipe a try today and see how delicious homemade empanadas can be?
Instructions:
- Preheat the oven to 375°F.
- In a large bowl, combine the cream cheese, queso fresco, chili powder, cumin, and red pepper flakes. Mix well to combine.
- Add the shredded pepper jack cheese, scallions, and chicken to the bowl. Stir until everything is well combined.
- Unroll the pie crusts and cut out circles using a 4-inch biscuit cutter or cookie cutter. Re-roll the scraps and cut out more circles until you have used up all the dough.
- In a small bowl, beat the egg with 1 teaspoon of water to make an egg wash.
- Spoon 1-2 tablespoons of the chicken mixture into the center of each dough circle. Brush the edges of the dough with the egg wash.
- Fold the dough over the filling and use a fork to crimp the edges closed.
- Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the remaining egg wash.
- Bake for 20-25 minutes or until golden brown.
- Serve hot with your favorite dipping sauce.
Tips:
- Make sure your cream cheese and queso fresco are softened before mixing. This will make it easier to blend everything together.
- Don’t overstuff the empanadas or they will be difficult to seal and may leak during baking.
- If you don’t have a biscuit or cookie cutter, you can use a large glass or jar lid to cut out the dough circles.
- These empanadas can be made ahead of time and stored in the refrigerator or freezer. Just reheat them in the oven before serving.
Conclusion:
These cheesy baked chicken empanadas are a delicious and easy-to-make meal that the whole family will love. They are perfect for parties, game day, or just a quick weeknight dinner. The creamy, spicy filling is balanced out by the flaky, buttery crust, making these empanadas a true crowd-pleaser. Give them a try and enjoy the flavors of Mexico in the comfort of your own home!
