Spicy Chicken Empanadas (Paula Deen) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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DH and I watched Paula Deen make these today and he's anxious for me to try them now! These were served at Paula's surprise 60th birthday party. Using a rotisserie chicken from the deli and refrigerated pie crust for the dough are great shortcuts. Ingredients:
2 tablespoons vegetable oil |
1 medium yellow onion, finely diced |
1 (4 1/4 ounce) can diced green chilies |
1/2 jalapeno, seeded and finely diced (optional) |
2 garlic cloves, minced |
1/2 teaspoon ground cumin |
1 rotisserie-cooked chicken, picked and finely chopped |
2 tablespoons fresh lime juice |
1/4 cup chopped fresh cilantro leaves |
2 cups grated monterey jack pepper cheese |
salt & freshly ground black pepper |
prepared pie dough |
1 egg, mixed with 1 tablespoon water, for egg wash |
peanut oil, for fryer |
Directions:
1. Heat vegetable oil in a medium saute pan; add onions, green chiles, jalapenos, garlic and cumin and saute until onions are translucent.
2. In large bowl combine chicken, lime juice and cilantro. Add the onion-chili mixture and mix. Stir in cheese and season with salt and pepper, to taste.
3. Using a 4-inch ring mold (biscuit cutter), cut circles from prepared pie dough. Put about 1 tablespoon of the chicken mixture in center of dough. Brush egg wash around circumference of the dough. Fold top half over to form a half circle. Seal with the tines of a fork.
4. Heat a deep-fryer to 325 degrees with peanut oil. Submerge a few empanadas into oil until golden brown, about 2 minutes. Remove and drain on paper towels.
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