Baked Chicken Empanadas with Hatch Chile

Try making these homemade baked chicken empanadas with the added kick of Hatch chile. Serve with avocado, salsa, and sour cream if desired.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 192 Calories

Ingredients

• ¼ cup shredded Cheddar cheese
• ½ cup diced onion
• 1 tablespoon salted butter
• 1 cup diced cooked chicken
• 1 teaspoon adobo seasoning (such as Goya®)
• ½ cup Mexican-style corn
• 1 fire-roasted hatch green chile, chopped
• 1 (14 ounce) package frozen empanada shells (such as Goya® discos)
• ½ cup shredded Oaxaca cheese

Recipe Instructions

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.