Description
Crispy and flavorful Cheesy Chicken Empanadas filled with tender shredded chicken, melted mozzarella and cheddar cheese, sautéed vegetables, and warm spices, all encased in a golden, flaky crust. Perfect as a satisfying snack, appetizer, or meal, these empanadas offer a delightful combination of creamy and savory flavors that everyone will love.
Ingredients
Scale
Dough
- Pre-made empanada dough or pie crust, enough to cut 4-5 inch circles
Filling
- 1 tablespoon olive oil or butter
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1/2 cup chopped bell peppers
- 2 cups cooked shredded chicken
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- Salt, to taste
- Black pepper, to taste
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
Finishing
- 1 egg, beaten, for egg wash
Instructions
- Prepare the Filling: Heat olive oil or butter in a pan over medium heat. Sauté the diced onions, garlic, and chopped bell peppers until softened and fragrant, about 3-5 minutes. Add the shredded chicken, ground cumin, paprika, chili powder, salt, and black pepper. Stir well to combine and heat through. Remove from heat and fold in the shredded mozzarella and cheddar cheese until melted and incorporated.
- Prepare the Dough: Lightly flour a surface and roll out the pre-made empanada dough or pie crust to an even thickness. Use a round cutter approximately 4 to 5 inches in diameter to cut out dough circles for each empanada.
- Assemble the Empanadas: Place a generous, but not overfilled, spoonful of the cheesy chicken filling in the center of each dough circle. Fold the dough over to form a half-moon shape. Press the edges firmly to seal and crimp the edges with a fork for a decorative finish and secure seal.
- Bake to Perfection: Preheat your oven to 375°F (190°C). Arrange the assembled empanadas on a parchment-lined baking sheet, spacing them apart evenly. Brush each empanada with the beaten egg wash to promote browning. Bake for 20-25 minutes until the crust is golden brown and crispy. Remove from the oven and let cool slightly before serving.
Notes
- Do not overfill the empanadas to prevent filling leakage during baking.
- Seal the edges tightly by crimping with a fork to keep the filling inside.
- Allow the filling to cool slightly before assembling to prevent soggy dough.
- Space empanadas apart on the baking sheet for even cooking and crispiness.
- Brushing with egg wash results in a shiny, golden crust that’s visually appealing.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 2 empanadas
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg
Keywords: Cheesy Chicken Empanadas, baked empanadas, cheesy snacks, savory pastries, comfort food, easy appetizers
