Spicy Chicken Empanadas With Orange Salsa Verde |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is another that I got in my files that I forgot about. This is great. I didn't check to see if anyone has it own here already. 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
3. onion-chili mixture and mix. Stir in cheese and season with salt and pepper, to taste.
4. Using a 4-inch ring mold, cut circles from prepared pie dough. Put
5. 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.
6. Heat a deep-fryer to 325 degrees F. with peanut oil. Submerge a few
7. 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.
8. Cook's Note: Make sure to flip so both sides cook evenly.
9. Orange Salsa Verde:
10. In a large bowl combine all ingredients.
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