Description
Delicious empanadas filled with chipotle chicken, perfect for appetizers or snacks.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 lbs)
- 2 chipotle peppers in adobo sauce, minced
- 1 sweet onion, chopped
- ½ cup fresh cilantro, chopped
- 2 sheets puff pastry (store-bought)
- 1 egg mixed with 1 tbsp water (for egg wash)
Instructions
- Preheat oven to 400°F (200°C).
- In a skillet over medium heat, sauté chopped onion in oil until translucent.
- Add diced chicken and minced chipotle peppers; cook until chicken is fully cooked and tender.
- Remove from heat and stir in chopped cilantro.
- Roll out puff pastry and cut into circles.
- Spoon about 1 tablespoon of filling onto one half of each circle; fold and seal edges with a fork.
- Brush each empanada with egg wash and bake for 20-25 minutes until golden brown.
Notes
- Serve warm as an appetizer or snack.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 empanadas
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 75mg