Spicy Chicken Empanadas with Orange Salsa Verde |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Ingredients:
2 tablespoons vegetable oil |
1 medium yellow onion, finely diced |
1 can diced green chiles |
1/2 jalapeno, seeded and finely diced, optional |
2 garlic cloves, minced |
1/2 teaspoon ground cumin |
1 rotisserie chicken, picked and finely chopped |
2 tablespoons fresh lime juice |
1/4 cup chopped fresh cilantro leaves |
2 cups grated pepper jack cheese |
salt and freshly ground black pepper |
prepared pie dough |
1 egg mixed with 1 tablespoon water, for egg wash |
peanut oil, for fryer |
orange salsa verde dipping sauce, recipe follows |
1 jar prepared salsa verde |
1/4 cup fresh orange juice |
1/8 teaspoon cayenne pepper or 1/2 teaspoon hot sauce (recommended: tabasco) |
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, 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 F. with peanut oil. Submerge a few empanadas into oil until golden brown, about 2 minutes. Remove and drain on paper towels. Cool slightly and serve with Orange Salsa Verde dipping sauce.
5. Cook's Note: Make sure to flip so both sides cook evenly.
6. Orange Salsa Verde:
7. In a large bowl combine all ingredients.
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