Chicken, Bean, and Cheese Empanadas: A Taste of Home

The aroma of warm spices and savory chicken always transports me back to my grandmother’s kitchen. She would spend hours crafting empanadas, each one a miniature masterpiece filled with love and vibrant flavors. I remember eagerly anticipating the first bite – the crisp, golden crust giving way to a burst of juicy chicken, creamy beans, and melted cheese. These weren’t just empanadas; they were edible hugs, a taste of home I carry with me wherever I go.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 20
• Yield: 20 empanadas
• Dietary Type: Varies (See Notes)

Ingredients

• 1 lb chicken legs with thigh
• 2 tablespoons olive oil
• 1 (1/2 ounce) packet sazon goya
• 1 tablespoon oregano
• 1 teaspoon salt
• 1 cup cheddar cheese, shredded
• 15 1/2 ounces cannellini beans, drained
• 1/4 cup salsa
• 20 empanada wrappers (goya discos)
• Butter, for brushing (optional)

Equipment Needed

• Large sauté pan
• Baking sheet
• Fork

Instructions

1. Begin by preparing the chicken. In a large sauté pan, brown the chicken legs with thigh in the olive oil over medium-high heat. Ensure the chicken is browned on all sides for optimal flavor.
2. Add the sazon goya, oregano, and salt to the pan.
3. Pour water into the pan until the chicken is about half-covered. This will allow the chicken to cook thoroughly and absorb the flavors of the spices.
4. Cook the chicken thoroughly, approximately 30-40 minutes, or until it is cooked through and no longer pink inside. The internal temperature should reach 165°F (74°C).
5. Drain the water from the pan. Be careful to avoid burning yourself during this step.
6. Allow the chicken to cool until it is easy to handle.
7. Once cooled, remove the skin from the chicken and shred the chicken meat. Discard the bones and skin.
8. In a large bowl, mix the shredded chicken with the remaining ingredients: cheddar cheese, drained cannellini beans, and salsa. Ensure all ingredients are evenly distributed. Allow the mixture to cool slightly before assembling the empanadas.
9. Preheat your oven to 375°F (190°C).
10. Thaw the empanada wrappers (goya discos) if they are frozen.
11. Take one empanada wrapper and place it on a clean surface. Add 1-2 tablespoons of the chicken mixture to the center of the disco. Avoid overfilling, as this can make it difficult to seal the empanada.
12. Fold the empanada wrapper in half to form a half-moon shape.
13. Secure the edges of the empanada by pressing them together with the tines of a fork. This creates a decorative and effective seal.
14. Place the assembled empanadas on a baking sheet lined with parchment paper.
15. If desired, brush the top of each empanada with melted butter. This will give them a golden-brown color and a slightly richer flavor.
16. Bake the empanadas for 15-20 minutes, or until the tops are golden brown and the filling is heated through. Keep a close eye on them to prevent burning.
17. Serve the empanadas warm and enjoy!

Expert Tips & Tricks

• Don’t overcrowd the pan: When browning the chicken, work in batches to avoid overcrowding the pan. Overcrowding lowers the pan’s temperature, leading to steamed chicken instead of browned chicken.
• Spice it up: For a spicier empanada, add a pinch of cayenne pepper or a dash of hot sauce to the chicken mixture.
• Prevent soggy empanadas: Make sure the chicken mixture has cooled before filling the wrappers. Warm filling can make the dough soggy.
• Freezing for later: Assembled, unbaked empanadas can be frozen for up to 2 months. Bake from frozen, adding a few extra minutes to the baking time.
• Egg Wash Alternative: If you don’t want to use butter for brushing, an egg wash (1 egg beaten with 1 tablespoon of water) will also give the empanadas a beautiful sheen.

Serving & Storage Suggestions

These Chicken, Bean, and Cheese Empanadas are best served warm, straight from the oven. Arrange them artfully on a platter, perhaps with a side of fresh salsa or guacamole for dipping. They also make a fantastic addition to a party spread.

Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat them in a microwave, but the crust won’t be as crispy. Avoid leaving them at room temperature for more than 2 hours.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	108.7 kcal	N/A
Calories from Fat	54 g	50%
Total Fat	6.1 g	9%
Saturated Fat	2.2 g	10%
Cholesterol	24.8 mg	8%
Sodium	190.1 mg	7%
Total Carbohydrate	5.8 g	1%
Dietary Fiber	1.5 g	5%
Sugars	0.2 g	0%
Protein	7.7 g	15%

Variations & Substitutions

• Vegetarian Option: Replace the chicken with seasoned black beans, roasted vegetables, or a mixture of corn and zucchini.
• Gluten-Free: Use gluten-free empanada wrappers. Several brands offer excellent options.
• Cheese Variety: Experiment with different types of cheese, such as Monterey Jack, pepper jack, or queso fresco.
• Bean Swap: Use pinto beans or black beans instead of cannellini beans for a different flavor profile.
• Spice Level: Adjust the amount of salsa or add a pinch of chili powder to control the spice level.
• Crust Flavor: Brush the empanadas with a mixture of olive oil and garlic powder before baking for an extra layer of flavor.

FAQs (Frequently Asked Questions)

Q: Can I make the chicken filling ahead of time?
A: Yes, absolutely! The chicken filling can be made up to 2 days in advance and stored in the refrigerator. This is a great time-saving tip for busy weeknights.

Q: Can I use pre-cooked chicken instead of cooking it myself?
A: Yes, you can use leftover roasted chicken or rotisserie chicken to save time. Just shred it and add it to the other filling ingredients.

Q: My empanadas are bursting open during baking. What am I doing wrong?
A: This usually happens when the empanadas are overfilled or not sealed properly. Make sure to use only 1-2 tablespoons of filling per wrapper and press the edges firmly with a fork.

Q: The crust of my empanadas is getting too brown before the filling is heated through. What should I do?
A: Tent the empanadas with aluminum foil during the last few minutes of baking to prevent the crust from burning.

Q: Can I bake these in an air fryer?
A: Yes, you can! Preheat your air fryer to 350°F (175°C) and cook the empanadas for 10-12 minutes, or until golden brown.

Final Thoughts

These Chicken, Bean, and Cheese Empanadas are more than just a recipe; they’re an invitation to create your own delicious memories. Don’t be afraid to experiment with different fillings and flavors to make them your own. Gather your family and friends, share the warmth of these homemade empanadas, and savor every bite. And if you happen to have a favorite twist on this recipe, please share it – I’m always eager to learn from fellow food enthusiasts!