Best Spicy Chicken Empanadas Paula Deen Recipes

Paula Deen's Spicy Chicken Empanadas image

Provided by erin.essary

Time 35m

Yield 8 empanadas, 4 serving(s)

Number Of Ingredients 10

3 cups cooked chicken (finely chopped)
4 ounces cream cheese
1 cup monterey jack and cheddar cheese blend
1/4 cup diced red bell pepper
1 jalapeno, diced & seeded
1 tablespoon cumin
salt
fresh ground pepper
1 rolled refrigerated pie crust (boxed dough)
1 egg

Steps:

Preheat oven to 400°F.
Mix all ingredients (except the dough and egg) in a large bowl using rubber spatula.
Roll out the pie crust dough and cut circles, about 5 inches in diameter.
Spoon filling into the middle of the dough circles.
Wet your finger and run it along the edge of the circle(this helps it stick shut) - fold circle in half and pierce the edges with a fork that has been dipped in flour (to prevent sticking to the dough).
Beat the egg and brush over the empanadas.
Bake at 400°F for 15 minutes.

Nutrition Facts : Calories 600.8, Fat 37.8, SaturatedFat 16.8, Cholesterol 181.6, Sodium 521.9, Carbohydrate 24.5, Fiber 1.7, Sugar 3.3, Protein 39.3

Spicy Chicken Empanadas (Paula Deen) image

Provided by mailbelle

Time 35m

Yield 10-12 empanadas

Number Of Ingredients 14

2 tablespoons vegetable oil
1 medium yellow onion, finely diced
1 (4 1/4 ounce) can diced green chilies
1/2 jalapeno, seeded and finely diced (optional)
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 rotisserie-cooked chicken, picked and finely chopped
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro leaves
2 cups grated monterey jack pepper cheese
salt & freshly ground black pepper
prepared pie dough
1 egg, mixed with 1 tablespoon water, for egg wash
peanut oil, for fryer

Steps:

Heat vegetable oil in a medium saute pan; add onions, green chiles, jalapenos, garlic and cumin and saute until onions are translucent.
In large bowl combine chicken, lime juice and cilantro. Add the onion-chili mixture and mix. Stir in cheese and season with salt and pepper, to taste.
Using a 4-inch ring mold (biscuit cutter), cut circles from prepared pie dough. Put about 1 tablespoon of the chicken mixture in center of dough. Brush egg wash around circumference of the dough. Fold top half over to form a half circle. Seal with the tines of a fork.
Heat a deep-fryer to 325 degrees with peanut oil. Submerge a few empanadas into oil until golden brown, about 2 minutes. Remove and drain on paper towels.

Nutrition Facts : Calories 267.9, Fat 18.2, SaturatedFat 7.1, Cholesterol 93.9, Sodium 320.5, Carbohydrate 2.4, Fiber 0.4, Sugar 1.1, Protein 22.8