Description
A foolproof recipe for crispy fried chicken empanadas using store-bought dough discs, seasoned chicken, and Colby Jack cheese.
Ingredients
Scale
- 1 lb chicken (shredded – breast, thighs or rotisserie)
- 1 cup sweet onion (chopped)
- 1 cup red bell pepper (chopped)
- ¼ cup jalapeno (chopped – more or less to taste)
- 1 tablespoon garlic (chopped)
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- 1 tablespoon tomato paste
- 1 cup Colby-Jack cheese
- 8 6″ Empanada discs (thawed)
- 1 tablespoon lard (or vegetable shortening)
- cooking oil (for frying)
Instructions
- Heat a large skillet over medium heat, then add the lard (or vegetable shortening) to the pan.
- Add the bell pepper, jalapeño, and onion to the heated pan. Mix together.
- Cook the vegetables until tender, about 5 minutes.
- Add the garlic to the vegetables and cook until fragrant.
- Add the shredded chicken to the pan. Mix to combine.
- Add the cumin, salt, smoked paprika, black pepper, and tomato paste to the shredded chicken mixture. Stir to combine.
- Heat 2-3 inches of cooking oil to 375 degrees in a Dutch oven or large pan, deep enough to fully cover the empanadas.
- While the oil heats, continue to cook the chicken and vegetables for 5 minutes.
- Once done, use a slotted spoon or skimmer to remove the filling from the pan and spread it out on a lined baking sheet to cool for 5-10 minutes.
- Lay the empanada shells on a baking sheet or cutting board. Add about two tablespoons of Colby-Jack cheese to the shells.
- Using a slotted spoon, add 2-3 tablespoons of the chicken mixture to the center of the shell. Fold the shell in half. Use a fork or your fingers to crimp the edges together to seal it. Repeat until all the empanadas have been made.
- Before frying, make sure all empanadas are sealed well before placing them in the oil.
- Add 2-3 empanadas to the Dutch oven; do not overcrowd the pot. Cook for 2-3 minutes, flipping halfway through until golden brown and crunchy.
- Remove and set aside on a wire rack over a paper towel-lined baking sheet or plate and tent with aluminum foil.
- Repeat until all the chicken empanadas have been cooked.
Notes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 391
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 70 mg
Keywords: Chicken Empanadas