A wonderful Mexican recipe we make in the Dean household is chicken empanadas


2 tablespoons vegetable oil
1 medium finely diced yellow onion
1 can diced green chiles
1/2 seeded and finely diced, optional jalapeño
2 cloves minced garlic
1/2 teaspoon ground cumin
1 picked and finely chopped rotisserie chicken
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
2 cup grated pepper Jack cheese
1 1 mixed with 1 tablespoon of water, for egg wash egg
1 jar prepared salsa verde
1/4 cup fresh orange juice
1/8 teaspoon or 1/2 teaspoon hot sauce cayenne pepper


1. Heat vegetable oil in a medium sauté pan, add onions, green chiles, jalapeños, garlic and cumin and sauté until onions are translucent.

2. 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.

3. Using a 4-inch ring mold, 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.

4. Heat a deep-fryer to 325 °F. with peanut oil. Submerge a few empanadas into oil until golden brown, about 2 minutes. Remove and drain on paper towels.

5. Cool slightly and serve with Orange Salsa Verde dipping sauce.

Cook’s Note: Make sure to flip so both sides cook evenly.

Orange Salsa Verde:

In a large bowl combine salsa verde, orange juice and cayenne pepper or hot sauce.


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