Ingredients and Weight:
- 1 pound boneless, skinless chicken breasts
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 1 cup chopped Hatch chiles (canned or fresh)
- 1/2 cup chopped fresh cilantro
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package (12 count) refrigerated pie crusts
- 1 egg, beaten
- Cooking spray
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- In a large skillet, cook chicken until browned. Set aside to cool.
- In the same skillet, sauté onion, bell pepper, and Hatch chiles until softened.
- Shred the cooked chicken and add to the skillet. Stir in cilantro, cumin, salt, and black pepper.
- Divide the pie crusts into 8 equal portions. Place a spoonful of the chicken mixture in the center of each portion.
- Fold the crust over the filling, forming a half-moon shape. Press the edges to seal.
- Place the empanadas on a greased baking sheet.
- Brush the empanadas with beaten egg.
- Bake for 25-30 minutes, or until golden brown.
Nutritional Information:
- Calories: 320 per serving
- Protein: 15 grams
- Fat: 18 grams
- Carbohydrates: 30 grams
Dish Characteristics:
- Flaky, buttery crust
- Savory, flavorful filling
- Easy to make and perfect for a party or meal prep
User Comments:
- "These empanadas were a hit at our party! The filling was delicious and the crust was perfect."
- "I love that they're baked instead of fried, so they're a healthier option."
- "I substituted chicken thighs for the breasts and they turned out even more juicy."
- "The Hatch chiles added a nice spicy kick."
Special Precautions and Tips:
- Make sure the chicken is cooked through before assembling the empanadas.
- Be careful not to overfill the empanadas, or they will burst while baking.
- If you can't find Hatch chiles, you can substitute another type of mild green chile.
