Spicy Chicken Empanadas

A few weeks ago, I borrowed the "Kitchen Bible" from the library. I read a seemingly wonderful recipe for empanadas dough and filling. I love empanadas... especially the cheesy, gooey ones from On the Border. The recipe in the book, however, was for a tomato-based filling and I wasn't in the mood for that. I chose to "wing it" and make my own version using ingredients on hand. Needless to say, I went through all the hard work of making the dough (the only mixer I own is a fork) for nothing. The version that I made was dry, not so cheesy, and just a disaster.

I really to take another shot at empanadas, but making the dough is incredibly time consuming and difficult. I've read recipes that call for using frozen pie crust as a short cut... but I don't feel buying a bunch of frozen pies to make them! Thankfully, I was able to find pre-made empanada dough. A pack of 10 rounds will run $1.50... and I'll tell you what... I couldn't think of another way to spend that money. :) 

Note: You can pick up a rotisserie chicken for this at the grocery store as a short cut... but you won't need the whole thing.

Ingredients:

1 10 count package of premade Empanada rounds

2 Chicken breasts - shredded [season and cook yours how you like. I did a random mix of spiced and put it in the slow cooker)

1 Pablano Pepper

4 Plum Tomatoes, chopped

2 Chipotle Peppers from a can of chipotle peppers in adobo sauce

2 tbsp - Cilantro

1 c. Chicken Broth

3/4 tsp Cumin

1/4 tsp Ground Cinnamon

2 cloves garlic, minced

1/2 onion chopped

Olive Oil

Directions:

1.  Put the pablano pepper in the oven. Broil for 5 minutes [or until skin blisters and turns black] and flip. Continue to broil for 5 more minutes [or until skin blisters and turns black].
2. Remove from oven, place in a bowl, and cover with plastic wrap. Let the pepper steam for a few minutes. Once the skin is loose, peel it off. Cut off the step and remove the seeds and ribs. Chop the pepper up into small pieces, set aside. 
3. Meanwhile, shred the cooked chicken, chop the tomato, chop the chipotle chiles, and cilantro. Set aside.
4. Chop up the onion and mince the garlic. Heat up oil in a pan and saute the onion and garlic together until soft/translucent. 
5. Add the cinnamon and cumin. Cook for 1 minute longer.
6. Add chicken, tomato, chipotle chiles, and the chopped pablano. Mix together for 1 minutes.
7. Add chicken broth and bring to a boil. Bring it down to a simmer for 25 minutes or until the mixture becomes thick.
8. Remove from heat and add cilantro. Allow to cool for 15 minutes.
9. Fill empanadas with 1-2 table spoons of the mixture and sprinkle with cheese on top.
10. Fold the empanada into a half circle and press the edges together with a fork. 
11. Fill the bottom of a skillet/pan with 1/2" oil and heat. They say to heat it until the oil reaches 375*F... BUT if you are like me and you don't have a frying thermometer, you can use the end of a wooden spoon. Dip it in the oil and if it starts to fizzle, you're good to go! Fry each side of the empanada for 30 seconds. 
12. TADA!

It seems like a lot of work, but it is so worth it. It is spicy, yet not punishing. So if your kids don't like spicy, like mine, just put some plain chicken and cheese into a few.