Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 1 medium yellow onion , finely diced

  3. 1 (4 1/4 ounce) can diced green chilies

  4. 1/2 jalapeno , seeded and finely diced

  5. 2 garlic cloves , minced

  6. 1/2 teaspoon ground cumin

  7. 1 rotisserie-cooked chicken , picked and finely chopped

  8. 2 tablespoons fresh lime juice

  9. 1/4 cup chopped fresh cilantro leaves

  10. 2 cups grated monterey jack pepper cheese

  11. salt & freshly ground black pepper

  12. prepared pie dough

  13. 1 egg , mixed with

  14. 1 tablespoon water, for egg wash

  15. peanut oil , for fryer

Instructions Jump to Ingredients ↑

  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 onion-chili mixture and mix. Stir in cheese and season with salt and pepper, to taste.

  3. Using a 4-inch ring mold (biscuit cutter), cut circles from prepared pie dough. Put 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.

  4. Heat a deep-fryer to 325 degrees with peanut oil. Submerge a few empanadas into oil until golden brown, about 2 minutes. Remove and drain on paper towels.


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