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Chicken and Cheese Empanadas: A Taste of Comfort

I remember summers spent at my abuela’s house, the air thick with the aroma of simmering spices and freshly baked dough. Her kitchen was a magical place where simple ingredients transformed into culinary masterpieces. These Chicken and Cheese Empanadas remind me of those days – warm, comforting, and filled with love. The flaky crust and savory filling evoke a sense of nostalgia, instantly transporting me back to her bustling kitchen, surrounded by family and the joyful sounds of laughter. It’s a dish that’s perfect for sharing and creating new memories.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6
Yield: 12 empanadas
Dietary Type: Not Gluten-Free

Ingredients

1 1/2 cups chopped cooked chicken
1/2 cup shredded Swiss cheese
2 tablespoons chopped roasted red peppers (jarred is fine)
2 tablespoons minced onions
1/2 teaspoon pepper
1/2 cup chicken broth
1 tablespoon cornstarch
1 (3 ounce) package cream cheese, cut into small chunks
Salt to taste
2 (10 ounce) packages refrigerated pizza dough
1 large egg

Equipment Needed

Large bowl
1 1/2-2 quart saucepan
Whisk
Lightly floured board
Knife or pizza cutter
Greased 12 by 15-inch baking sheet
Small bowl
Fork
Cooling rack

Instructions

In a large bowl, combine the chopped cooked chicken, shredded Swiss cheese, chopped roasted red peppers, minced onions, and pepper. Mix well and set aside.
In a 1 1/2 to 2 quart saucepan, whisk together the chicken broth and cornstarch until the cornstarch is fully dissolved. This ensures a smooth sauce without any lumps.
Add the cream cheese chunks to the saucepan with the broth and cornstarch mixture.
Place the saucepan over high heat. Using a whisk, continuously stir the mixture until it comes to a boil. It will thicken rapidly, becoming quite thick and creamy in consistency. This process should take approximately 2 to 3 minutes. Make sure to scrape the bottom of the pan to prevent sticking or burning.
Once the cream cheese mixture has thickened, immediately pour it over the chicken mixture in the bowl.
Add salt to taste, starting with a pinch and adjusting as needed. Remember that the Swiss cheese and chicken broth already contain some salt, so add gradually.
Thoroughly combine the cream cheese sauce with the chicken and cheese mixture until everything is evenly distributed and coated. This forms the flavorful and creamy filling for the empanadas.
Lightly flour a clean, flat surface, such as a cutting board or countertop. This will prevent the pizza dough from sticking.
Unroll both packages of refrigerated pizza dough onto the floured surface.
Using a knife or pizza cutter, cut each rectangle of dough crosswise into thirds. This will give you six equal-sized pieces of dough from each package, for a total of twelve empanadas.
Take one piece of dough and, on one end, mound about 5 tablespoons of the chicken mixture. Be careful not to overfill the dough, as this can make it difficult to seal properly.
Fold the other end of the dough over the filling to form a rectangle shape.
To seal the empanada, carefully fold the edges together and pinch them tightly to prevent the filling from leaking out during baking. You can also use a fork to press the edges together for a decorative crimped effect and an even stronger seal.
Repeat steps 11-13 with the remaining dough and filling until all twelve empanadas are formed.
Grease a 12 by 15-inch baking sheet to prevent the empanadas from sticking. You can use cooking spray or brush it lightly with oil.
Gently place the prepared empanadas on the greased baking sheet, leaving a little space between each one to allow for even baking.
In a small bowl, crack the large egg and beat it lightly with a fork until the yolk and white are fully combined. This egg wash will give the empanadas a beautiful golden-brown color.
Using a pastry brush, generously brush the beaten egg over the top of each empanada. Ensure that the entire surface is coated for even browning.
Preheat your oven to 375°F (190°C).
Bake the empanadas in the preheated oven for approximately 22 to 25 minutes, or until they are richly browned and the crust is cooked through. Keep an eye on them towards the end of the baking time to prevent them from burning.
Once the empanadas are golden brown, remove them from the oven and transfer them to a cooling rack.
Allow the empanadas to cool for at least 10 minutes before serving. This will allow the filling to set slightly and prevent burning your mouth.
Serve hot or warm and enjoy!

Expert Tips & Tricks

For an extra crispy crust, brush the empanadas with melted butter or olive oil instead of egg.
If you don’t have roasted red peppers on hand, you can substitute with diced bell peppers (red, yellow, or orange) sauteed until softened.
To prevent the filling from leaking, ensure the dough is properly sealed. You can also brush the edges with a little water before folding to help them stick together.
For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the chicken mixture.
Make ahead: Prepare the filling up to 24 hours in advance and store it in the refrigerator. Assemble and bake the empanadas just before serving.

Serving & Storage Suggestions

These Chicken and Cheese Empanadas are delicious served hot or warm as appetizers, snacks, or even a light meal. They pair well with a side salad or a dipping sauce such as sour cream, salsa, or guacamole.

Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a 350°F (175°C) oven for about 10-15 minutes, or until heated through. You can also reheat them in a microwave, but the crust may become softer. For longer storage, you can freeze the baked empanadas. Wrap them individually in plastic wrap and then place them in a freezer bag. They can be stored in the freezer for up to 2 months. To reheat frozen empanadas, bake them directly from frozen at 350°F (175°C) for about 20-25 minutes, or until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	164 kcal	N/A
Calories from Fat	95 kcal	58%
Total Fat	10.6 g	16%
Saturated Fat	5.3 g	26%
Cholesterol	81.2 mg	27%
Sodium	202.6 mg	8%
Total Carbohydrate	3 g	0%
Dietary Fiber	0.1 g	0%
Sugars	0.8 g	3%
Protein	13.6 g	27%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Spicy Empanadas: Add a pinch of cayenne pepper or some chopped jalapeños to the chicken filling.
Vegetarian Empanadas: Substitute the chicken with cooked vegetables like mushrooms, spinach, and bell peppers.
Different Cheese: Experiment with different types of cheese, such as Monterey Jack, cheddar, or provolone.
Crust Variations: Use puff pastry instead of pizza dough for a flakier crust. You can also find gluten-free pizza dough for a gluten-free option.
Seasoning: Add different herbs and spices to the chicken filling, such as cumin, paprika, or oregano.
Mexican-Inspired: Use Mexican cheese blend, add black beans, corn, and taco seasoning to the chicken filling.

FAQs (Frequently Asked Questions)

Q: Can I make these empanadas ahead of time?
A: Yes! You can prepare the filling up to 24 hours in advance and store it in the refrigerator. Assemble and bake the empanadas just before serving for the best results.

Q: Can I freeze these empanadas?
A: Absolutely. Bake them first, then wrap them individually in plastic wrap and place them in a freezer bag. They can be stored in the freezer for up to 2 months.

Q: How do I prevent the filling from leaking out?
A: Make sure to seal the edges of the dough tightly. You can also brush the edges with a little water before folding to help them stick together. Avoid overfilling the empanadas.

Q: Can I use a different type of dough?
A: Yes, puff pastry is a great alternative for a flakier crust. You can also use empanada dough if you prefer.

Q: How do I reheat the empanadas?
A: You can reheat them in a 350°F (175°C) oven for about 10-15 minutes, or until heated through. Microwaving is also an option, but the crust may become softer.

Final Thoughts

These Chicken and Cheese Empanadas are more than just a recipe; they’re a taste of home, a reminder of cherished memories, and a celebration of simple ingredients transformed into something truly special. I encourage you to try this recipe and experience the joy of creating something delicious and comforting for yourself and your loved ones. Don’t be afraid to experiment with different flavors and variations to make it your own. And please, share your feedback and photos – I’d love to see your culinary creations! Pair these empanadas with a crisp green salad and a glass of chilled white wine for a complete and satisfying meal.

Chicken and Cheese Empanadas Recipe