Spicy Chicken Empanadas

Spicy Chicken Empanadas

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  • Makes 10 empanadas
  • Preparation Time30 min
  • Cooking Time3 min


  • 1 Tbsp. vegetable oil
  • 1/2 cup white onion
  • 2 cloves garlic, finely chopped
  • 1/2 lb. ground chicken
  • 1 cup finely chopped, ripe tomatoes
  • 1/4 cup raisins
  • 1 Tbsp. Knorr® Chicken flavor Bouillon
  • 1/4 cup chopped pimiento-stuffed olives
  • 2 jalapeno pepper, seeded and finely chopped
  • 1/8 tsp. ground cinnamon
  • 1/2 cup crumbled queso blanco cheese
  • 10 frozen empanada discs, thawed
  • Vegetable oil for frying


  • Heat olive oil in a large skillet over medium-high heat and cook onion about 3 minutes or until onion is tender, stirring occasionally. Add garlic and cook 1 minute. Add chicken and cook about 4 minutes, stirring frequently to break up pieces. Stir in tomatoes and next 5 ingredients and cook about 7 minutes or until chicken is thoroughly cooked, stirring occasionally. Remove from heat; let cool.
  • Roll dough into 5-inch circles on a very lightly floured surface. Spoon 2 tablespoons of chicken mixture into centers. Evenly sprinkle with cheese. Fold each in half, pressing out air bubbles. Moisten edges with water and seal tightly with a fork.
  • Heat oil to 350°F in a deep medium skillet. Cook empanadas, a few at a time, about 3 minutes or until golden brown, turning once; drain on paper towels.