Chicken Taco Empanadas
WHAT YOU NEED
- 2 (9-inch) pie crusts, thawed
- 1 (0.85 ounce) pack taco seasoning mix
- 3/4-pound boneless skinless chicken fillets, thawed and pat dry
- 2 Tablespoons vegetable oil
- 3-4 Tablespoons red wine vinegar or fresh lime juice
- 1/4 cup canned diced tomatoes, drained
- 1/4 small white onion, diced
- 1 jalapeño, de-seeded and diced
- 2 Tablespoons chopped fresh cilantro
- 1/2 package Cacique Queso Quesadilla shredded cheese
- 1 egg yolk whisked with 1 teaspoon water
HOW TO MAKE IT
- Preheat oven to 375 degrees F. On a lightly floured surface cut rounds on the pie crusts using a 3.75- inch diameter cookie cutter. Set aside.
- In a medium bowl, mix taco seasoning with chicken fillets. Then, heat oil over medium high heat in a large nonstick skillet and brown chicken fillets for about 3 minutes per side. Pour vinegar over them and let cook for about 4-5 minutes. Turn the heat off and shred the fillets using 2 forks. Stir in the diced tomatoes, onion, jalapeno, and cilantro. Set aside.
- Spoon about 1/2 to 1 tablespoon of the chicken mixture and a bit of the shredded cheese onto each pie crust round. Brush all around the margin of each round with water, fold in half, press the edges together well, and crimp edge with a fork. Brush top (not edges) lightly with the egg wash and place empanadas onto a baking sheet lined with parchment paper. Bake for about 6-10 minutes or until golden brown. Serve with guacamole or salsa verde. Enjoy!
- Cook’s Note (optional): If desired, sprinkle a bit of Queso Quesadilla on top of the empanadas 1-2 minutes before removing from the oven. Remove from the oven and sprinkle a bit of the fresh oregano on top and crushed red pepper flakes
