Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 1 medium yellow onion, finely diced

  3. 1 can diced green chiles

  4. 1/2 jalapeno, seeded and finely diced, optional

  5. 2 garlic cloves, minced

  6. 1/2 teaspoon ground cumin

  7. 1 rotisserie chicken, picked and finely chopped

  8. 2 tablespoons fresh lime juice

  9. 1/4 cup chopped fresh cilantro leaves

  10. 2 cups grated pepper jack cheese Salt and freshly ground black pepper Prepared pie dough

  11. 1 egg mixed with

  12. 1 tablespoon water, for egg wash Peanut oil , for fryer Orange Salsa Verde dipping sauce, recipe follows

  13. 1 jar prepared salsa verde

  14. 1/4 cup fresh orange juice

  15. 1/8 teaspoon cayenne pepper or 1/2 teaspoon hot sauce (recommended: Tabasco)

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. 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. Using a 4-inch ring mold , 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. Heat a deep-fryer to 325 degrees F. with peanut oil. Submerge a few empanadas into oil until golden brown, about 2 minutes. Remove and drain on paper towels. Cool slightly and serve with Orange Salsa Verde dipping sauce. Cook's Note: Make sure to flip so both sides cook evenly. In a large bowl combine all ingredients.


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