Chicken Empanadas

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Looking for a great appetizer that is hearty, delicious and easy to make? Then these homemade grilled chicken empanadas are the solution.

Prep Time20

Cook Time25

Course: Appetizer, Main Course, Snack

Cuisine: Mexican

Keyword: chicken empanadas, empanadas recipes, empanada recipes, grilling recipes, chicken empanada recipes, grilling with dad recipes, grillin with dad recipes,, griling recipes, dinner recipes, grillin with dad recipes, grilling with dad recipes

Servings: People

Author: Maciek Zurawski

Ingredients

1 Whole Rotisserie Chicken
1/2 cup Shredded cheddar
1/2 cup Corn
1 Jalapeno pepper
1 cup Tomato sauce
1/2 cup Chipotle peppers in adobe sauce
1 Batch of cilantro
1 tbsp Taco seasoning
2 Lime
1 cup Mexican sour cream
2 Eggs
1/2 cup Water

Instructions

In a large mixing bowl, shred the entire rotisserie chicken into small bite size pieces.
Add in corn, shredded cheese and a chopped jalapeno.
In a blender add tomato sauce, chipotle peppers in adobe sauce, 1/2 batch of cilantro, taco seasoning, zest from 1 lime and freshly squeezed lime juice
Blend it together until it is completely liquified and pour it over the shredded chicken filling mixing it all together.
On a dough disk, place a spoonful of the chicken filling and coat the outer edges with egg wash.
Fold the dough over covering the filling and press the edges together. Next, starting from one corner, fold the tip of the sealed edge in and repeat this all around until you get a wave like trim. Another simpler option is to use a fork and press down the edges.
Place the empanadas on a wire rack, brush the top with egg wash and place them on the grill.
Preheat the grill to 375 degrees and set it for indirect heat. Cook these for about 25 minutes or until the crust turns a nice golden brown.
In a food processor, add Supremo Mexican sour cream, 1/2 batch of cilantro and 1 freshly squeezed lime juice. Blend it all together and set aside in a dipping bowl.

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