chicken and cheese empanada recipe

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The Best chicken and cheese empanada recipe

I’ve been experimenting with different empanada recipes for a while now, and I’m so excited to share this chicken and cheese empanada recipe with you all. As a busy mom, I’m always on the lookout for delicious and easy-to-make meals that my family will love.

Empanadas are a staple in many Latin American countries, and I’ve been fascinated by their versatility and simplicity. This particular recipe is inspired by the classic Argentinean empanadas, but with a twist that makes it perfect for everyday eating or special occasions alike.

The combination of tender chicken, gooey cheese, and flaky pastry is absolute perfection. My kids love helping me assemble the empanadas, and they’re always eager to taste the final product.

What I love most about this recipe is its ease of preparation – it’s quick, it’s easy, and it’s adaptable to any dietary needs. Whether you’re looking for a healthy snack or a satisfying meal, this chicken and cheese empanada recipe is sure to please even the pickiest eaters in your household.

My family devours these in minutes, and I’m confident yours will too! One of the best things about empanadas is their portability – they’re perfect for packed lunches, picnics, or even as a quick dinner solution when life gets busy.

Plus, they freeze beautifully, making them a great option for meal prep enthusiasts like myself.

4.7 from 1840 votes

Empanadas are delicious pastries with a savory filling. This chicken and cheese empanada recipe is a crowd-pleaser, perfect for parties or a family dinner.

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Prep Time30 mins

Cook Time30 mins

Resting Time0 mins

Total Time1 hour

Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 cups all-purpose flour

1 tsp salt

1/2 cup cold unsalted butter, cubed

1/2 cup cold water

For the Filling

1 lb boneless, skinless chicken breasts, cooked and shredded

1 cup shredded cheddar cheese

1 small onion, finely chopped

2 cloves garlic, minced

1 tsp ground cumin

1 tsp paprika

1/2 tsp salt

1/4 tsp black pepper

1 tbsp olive oil

For the Egg Wash

1 egg

1 tbsp water

👨‍🍳Directions

1Preheat oven to 375°F (190°C).

2Line a baking sheet with parchment paper.

3In a large mixing bowl, combine flour and salt.

4Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.

5Gradually add the cold water, mixing just until the dough comes together.

6Knead the dough briefly, then wrap it in plastic wrap and refrigerate for 30 minutes.

7While the dough is chilling, prepare the filling.

8In a skillet, heat the olive oil over medium heat.

9Add the onion and garlic, sautéing until the onion is translucent and lightly golden.

10Add the shredded chicken, cumin, paprika, salt, and black pepper.

11Cook for 5 minutes, stirring occasionally, until the mixture is heated through and fragrant.

12Remove the dough from the refrigerator and divide it into 8 equal pieces.

13On a lightly floured surface, roll out each piece of dough into a circle about 6 inches in diameter.

14Place a generous spoonful of the chicken and cheese filling in the center of each circle.

15Fold the dough over the filling to create a half-moon shape, and crimp the edges with a fork to seal.

16Repeat with remaining dough and filling.

17Place the empanadas on the prepared baking sheet.

18In a small bowl, whisk together the egg and water to make an egg wash.

19Brush the top of each empanada with the egg wash.

20Using a sharp knife, cut a small slit in the top of each empanada to allow steam to escape.

21Bake for 25-30 minutes, or until the empanadas are golden brown and the dough is cooked through.

22Remove from the oven and let cool for 5 minutes before serving.

23Enjoy your homemade chicken and cheese empanadas warm or at room temperature.

🔧Equipment

Mixing bowl

Baking sheet

Parchment paper

Rolling pin

Saucepan

Skillet

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 75mg🧂Sodium: 700mg🌾Total Carbs: 30g🥦Dietary Fiber: 2g🍬Sugars: 1g🥩Protein: 18g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For a spicier version, add a pinch of cayenne pepper to the filling. Leftovers can be stored in the refrigerator for up to 3 days.

This chicken and cheese empanada recipe is always a good idea for any occasion – whether you’re planning an intimate dinner party or just need a quick weeknight meal. The best part?

They’re incredibly easy to reheat: simply pop one in the oven at 350°F (180°C) for 10-12 minutes or until golden brown on top. Serve with your favorite dipping sauce – salsa verde or spicy mayo work beautifully – and enjoy every bite of this deliciously cheesy delight!

For long-term storage, let the empanadas cool completely before transferring them to an airtight container in the refrigerator or freezer.

❓ Frequently Asked Questions About Chicken and Cheese Empanada

Q: What type of cheese should I use?

For this recipe, you can use either mozzarella or Monterey Jack cheese – both work beautifully. If you want an extra creamy filling, go for mozzarella; if you prefer a slightly more pronounced flavor, opt for Monterey Jack.

Q: Can I make these empanadas ahead of time?

Yes! You can assemble the empanadas up to a day in advance and store them in an airtight container in the refrigerator until you’re ready to bake them.

Q: Do I have to use chicken breast?

No! You can use boneless thighs or even leftover roast chicken – just shred it into bite-sized pieces before using.

Q: How do I prevent the pastry from getting soggy?

To avoid soggy pastry, make sure to brush the tops with a beaten egg before baking – this will give them a nice golden brown color and help them stay crispy.

Q: Can I freeze these empanadas?

Absolutely! Simply place them on a baking sheet lined with parchment paper and put them in the freezer until solid. Then transfer them to an airtight container or freezer bag for future meals.

chicken and cheese empanada recipe

The Best chicken and cheese empanada recipe