Super Bowl Spicy Chicken Empanadas (Printer-friendly)
Crispy, golden empanadas filled with spicy shredded chicken, peppers, and cheese—perfect for game day snacking.
# What You Need:
→ For the Filling
01 - 2 cups shredded cooked chicken breast
02 - 1 tablespoon olive oil
03 - 1 small red onion, finely diced
04 - 1 jalapeño, seeded and finely chopped
05 - 1 red bell pepper, finely diced
06 - 2 cloves garlic, minced
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon chili powder
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/2 cup tomato sauce
13 - 1 cup shredded Monterey Jack or cheddar cheese
14 - 2 tablespoons fresh cilantro, chopped
→ For the Dough
15 - 2 1/2 cups all-purpose flour
16 - 1 teaspoon salt
17 - 1/2 cup (1 stick) cold unsalted butter, cubed
18 - 1 large egg
19 - 1/3 to 1/2 cup cold water
→ For Assembly
20 - 1 large egg, beaten (for egg wash)
# How to Make It:
01 - In a large mixing bowl, whisk together the all-purpose flour and salt. Cut in the cold, cubed unsalted butter until the mixture resembles coarse crumbs. Incorporate the large egg, then gradually add 1/3 to 1/2 cup cold water, just until the dough comes together. Briefly knead the dough, form it into a disk, wrap tightly in plastic, and chill in the refrigerator for a minimum of 30 minutes.
02 - Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely diced red onion, jalapeño, and red bell pepper; sauté for 3 to 4 minutes until they begin to soften. Stir in the minced garlic, smoked paprika, ground cumin, chili powder, salt, and black pepper; cook for 1 minute more, allowing the spices to become fragrant. Add the shredded cooked chicken breast and tomato sauce, mixing well. Continue to cook for 2 to 3 minutes until all ingredients are thoroughly combined and heated through. Remove the skillet from heat and let the filling cool slightly. Once cooled, stir in the shredded Monterey Jack or cheddar cheese and chopped fresh cilantro.
03 - Preheat your oven to 400°F. Line two baking sheets with parchment paper. On a lightly floured work surface, roll out the chilled dough to approximately 1/8 inch thickness. Using a 4 to 5 inch biscuit cutter or large glass, cut out circles from the dough. Place about 2 tablespoons of the prepared spicy chicken filling in the center of each dough circle. Fold one side of the dough over the filling to form a half-moon shape. Press the edges firmly to seal, then use the tines of a fork to crimp the edges securely.
04 - Brush the tops of the assembled empanadas generously with the beaten egg. This will help them achieve a golden-brown finish and a slight sheen during baking.
05 - Arrange the egg-washed empanadas on the prepared baking sheets, ensuring they are not overcrowded. Bake for 20 to 25 minutes, or until the pastry is puffed and golden brown. Allow the empanadas to cool slightly on the baking sheets before serving.
# Expert Tips:
01 -
- They're perfectly portable and totally addictive for any gathering, making them a guaranteed crowd-pleaser.
- The spicy, savory filling is a fantastic contrast to the buttery, crisp crust—it's a flavor explosion in every bite.
02 -
- Don't skimp on chilling the dough; impatience leads to tough, sticky pastry that's difficult to work with.
- The filling absolutely needs to cool before you mix in the cheese, otherwise it gets oily and less cohesive, affecting the texture.
03 -
- For perfectly sealed empanadas that don't burst, ensure there's no filling near the edges when you fold the dough. A little water along the rim before crimping can also act as extra glue.
- Don't overcrowd your baking sheets; giving each empanada space allows for even air circulation, resulting in a crispier crust.