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Empanadas get elevated with the addition of Hatch chile. Serve with avocado, salsa, and sour cream if desired.
Ingredients
- 1 tablespoon salted butter
- ½ cup diced onion
- 1 cup diced cooked chicken
- ½ cup Mexican-style corn
- 1 fire-roasted hatch green chile, chopped
- 1 teaspoon adobo seasoning (such as Goya®)
- 1 (14 ounce) package frozen empanada shells (such as Goya® discos)
- ½ cup shredded Oaxaca cheese
- ¼ cup shredded Cheddar cheese
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Melt butter in a skillet over medium-high heat. Add onion and saute until softened, about 5 minutes. Add chicken, corn, Hatch chile, and adobo seasoning. Cook until mixture is warmed through, about 5 minutes. Remove filling from heat.
Step 3
Set out empanada discs and place 2 tablespoons filling onto each disc. Sprinkle with 1 1/2 tablespoons Oaxacan cheese. Brush edge of discs with water and fold over to create half circles. Crimp to seal. Arrange on a baking sheet.
Step 4
Bake in the preheated oven for 20 minutes. Remove empanadas and sprinkle Cheddar cheese on top. Continue baking until cheese is melted and golden brown, about 5 more minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 192 | |
| % Daily Value * | |
| Total Fat7g | 9% |
| Saturated Fat3g | 16% |
| Cholesterol23mg | 8% |
| Sodium318mg | 14% |
| Total Carbohydrate24g | 9% |
| Dietary Fiber2g | 6% |
| Total Sugars1g | |
| Protein9g | |
| Vitamin C1mg | 4% |
| Calcium63mg | 5% |
| Iron0mg | 2% |
| Potassium48mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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