Best Chicken Empanadas With Greek Yogurt Dipping Sauce Recipe By Tasty Recipes

Cheesy Chicken Empanadas image

Provided by Patrick and Gina Neely : Food Network

Time 50m

Yield 8 servings

Number Of Ingredients 18

1 tablespoon olive oil
1/2 small red onion, finely chopped
1 jalapeno, finely diced, seeded and ribs removed
2 cloves garlic, minced
3 green onions, thinly sliced
Kosher salt and freshly ground pepper
1 1/2 cups shredded then diced cooked chicken breasts (from leftover chicken)
1 cup shredded Monterey and Cheddar cheese blend
4 ounces cream cheese, diced
Dash of hot sauce
1 egg
Flour, for rolling
One 15-ounce package refrigerated pie dough
1 tablespoon chipotle chile powder
Chili Lime Dipping Sauce, recipe follows
1 cup Greek yogurt
1 chipotle pepper (canned in adobo sauce), minced
Juice and zest of 1 lime

Steps:

Preheat the oven to 375 degrees F. Coat a baking sheet with nonstick spray.
Place a large saute pan over medium heat and add oil. Once the oil is hot, add the onion, jalapeno, garlic, green onions and saute until tender, about 3 minutes. Season with salt and pepper.
In a large bowl, combine the chicken, cheese, cream cheese, sauteed mixture and hot sauce together.
Whisk the egg in a small bowl. Set aside. Sprinkle flour on your work surface and unroll the pie dough.
Roll out each round to a 13-inch circle. Cut each crust into eight 4-inch circles with a biscuit cutter. You can knead the scraps and then roll out, if necessary. Spoon about 1 heaping tablespoon of the chicken mixture into the center of each round. Brush the edges with the egg wash and fold each circle in half. Gently press on the top of the empanada to release any air. Seal the edges with a fork and brush the top with the remaining egg wash. Sprinkle with chile powder. Bake until golden brown, about 20 minutes.
Serve the chicken empanadas with the Chili Lime Dipping Sauce.
Combine the yogurt, chipotle and lime zest and juice in a bowl.

Chicken Empanadas With Greek Yogurt Dipping Sauce Recipe by Tasty image

Provided by Sean Patrick Gallagher

Yield 15 servings

Number Of Ingredients 21

1 lb ground dark meat chicken
2 tablespoons olive oil
½ red onion, sliced thin
1 green bell pepper, diced
1 large tomato, diced
1 tablespoon toasted ground coriander
1 teaspoon chili flakes
½ teaspoon dried oregano
1 tablespoon onion flakes
1 tablespoon garlic flakes
2 tablespoons tomato paste
salt and pepper, to taste
15 empanada shell discs
10 mozzarella cheeses, 1 in (2.54 cm)
1 qt canola oil
1 cup greek yogurt
¼ bunch fresh cilantro
1 lime, juiced
1 clove garlic, minced
1 pinch pul biber
salt and pepper, to taste

Steps:

In a large heavy bottom pot, add olive oil and brown ground chicken over medium high heat until cooked through and nicely browned - about 5-7 minutes.
Add spices and stir to combine. Add onion, garlic, peppers and season with salt and pepper. Continue cooking until onion is softened, about 5 minutes. Add tomato paste and diced tomatoes - stir to combine.
Cook for 7-10 minutes, stirring constantly. Remove from heat and allow it to come to room temperature.
Make the yogurt sauce by adding all ingredients to a blender and blitzing until smooth, chill until serving.
Lay out your empanada shells and place a small piece of mozzarella in the center of each one.
Spoon a tablespoon or so of filling into each shell on top of the mozzarella - you want to be sure to not overfill or they will not close properly. Then, fold over the sides of the dough, and use a fork to crimp closed.
Add canola oil to a steep sided pot suitable for frying, and bring up 350°F.
Once heated adequately, carefully add 2-3 empanadas to the oil and fry up until golden brown.
Use a slotted spoon to remove from oil and onto a paper towel lined sheet tray to catch oil.
Sprinkle with salt while coming out of the oil and still hot to get it to stick.
Allow to cool slightly before serving. Empanadas can be held in a 300 degree oven to be kept warm for 10-15 minutes prior to service.