Loading...
Flaky, buttery pastry filled with tender shredded chicken, zesty green chiles, and melted Monterey Jack cheese. These baked empanadas are a perfect Southwestern appetizer or light meal, bursting with flavor.
Prepare the Empanada Dough
Cook the Chicken Filling
A hearty and comforting soup packed with shredded chicken, black beans, corn, and a smoky kick from green chiles. Topped with crispy tortilla strips, it's a Southwestern classic that's perfect for a weeknight dinner.
Tender, pan-seared pork chops are simmered to perfection in a rich, smoky red chile sauce. This classic Southwestern dish brings earthy, complex flavors to your dinner table, perfect for serving with rice or warm tortillas.
Crisp, buttery shortbread cookies from New Mexico, delicately flavored with anise and cinnamon. These traditional holiday treats, the official state cookie, melt in your mouth and are perfect with a cup of coffee.
A comforting and zesty soup packed with tender shredded chicken, roasted green chiles, and sweet corn. This Southwestern classic is hearty, flavorful, and perfect for a chilly evening, ready in under an hour.
Flaky, buttery pastry filled with tender shredded chicken, zesty green chiles, and melted Monterey Jack cheese. These baked empanadas are a perfect Southwestern appetizer or light meal, bursting with flavor.
This southwestern recipe takes 90 minutes to prepare and yields 4 servings. At 1014.11 calories per serving with 37.57g of protein, it's a moderately challenging recipe perfect for appetizer or snack or lunch or dinner.
Assemble the Empanadas
Bake and Serve
Add 1-2 finely minced jalapeños or a 1/4 teaspoon of cayenne pepper to the filling along with the other spices for an extra kick.
Replace the chicken with 1 can (15 oz) of black beans (rinsed and drained) and 1 cup of frozen corn. Sauté with the onions and spices as directed.
Substitute Monterey Jack with Pepper Jack for more spice, or use a sharp cheddar or a Mexican cheese blend for a different flavor profile.
Instead of baking, heat 1-2 inches of vegetable or canola oil in a deep skillet to 350°F (175°C). Fry the empanadas in batches for 2-3 minutes per side, until golden brown and crispy. Drain on a wire rack.
The chicken and cheese provide a significant amount of high-quality protein, which is essential for muscle repair, immune function, and keeping you feeling full and satisfied.
Monterey Jack cheese is a good source of calcium, a mineral vital for maintaining strong bones and teeth, as well as proper nerve and muscle function.
Green chiles contain capsaicin, a compound that can provide a temporary boost to your metabolism and has been studied for its anti-inflammatory properties.
A serving of three empanadas contains approximately 955 calories. They are quite rich and satisfying due to the buttery pastry and cheesy filling, making them a substantial meal or a shareable appetizer.
These empanadas are a delicious indulgence rather than a health food. They are high in protein from the chicken and cheese but also high in calories and saturated fat from the butter pastry. They are best enjoyed in moderation as part of a balanced diet.
Yes, absolutely! You can prepare the filling up to 2 days in advance and store it in the refrigerator. You can also assemble the empanadas, freeze them unbaked on a baking sheet, and then transfer them to a freezer-safe bag for up to 3 months. Bake them directly from frozen, adding about 10-12 minutes to the baking time.
They are fantastic on their own but are even better with dipping sauces. Classic choices include salsa roja, salsa verde, sour cream, cilantro-lime crema, or guacamole.
Yes, for a great time-saver, you can use store-bought pie crust (roll it out and cut circles) or look for pre-made empanada discs, often found in the freezer section of Latin or international markets.
Leaking usually happens for two reasons: overfilling or not sealing the edges properly. Make sure to leave a 1/2-inch border, don't overstuff, and press the edges together very firmly with a fork to create a tight seal.