Smoked Chicken Empanadas

Original Recipe by: Goya

NOTES

This makes 10 empanadas. Perfect amount for two people! Best with a side of rice :)

For extra spice, add an additional 1 tablespoon of Chipotle Peppers in Adobo Sauce. Serve with guacamole.

Ingredients

• 1 cup shredded cooked chicken (no more, or it won’t be saucey)

• ⅓ cup GOYA Tomato Sauce

• 1 chipotle pepper from GOYA canned Chipotle Peppers in Adobo Sauce (finely chopped)

• ½ cup shredded Tex-Mex cheese

• 1 egg

• 1 package GOYA Mini Empanada Dough with Annatto (1 pound, 32empanada rounds) (thawed according to package directions)

• GOYA Vegetable Oil (for frying)

• Chopped fresh cilantro (for garnish)

• Sour cream (for serving)

Directions

1. Toss together chicken, tomato sauce, and minced chipotle pepper. Fold in the cheese.

Whisk Egg

2. Whisk the egg with 1 tablespoon of water. Lightly brush the edges of the empanada dough discs with some of the egg wash.

Fill Empanadas

3. Spoon 2 teaspoons of chicken filling into center of each disc. Fold over and pinch edges together to seal.

Fry Empanadas

4. Meanwhile, heat 3 inches of oil in a large saucepan over medium until an instant-read thermometer reads  350°F. Working in batches, carefully drop the mini empanadas into hot oil. Fry for 2 to 3 minutes or until golden brown and crispy.

Drain Empanadas

5. Using a slotted spoon, transfer the empanadas to a paper towel–lined plate to drain. Arrange on a platter and sprinkle with cilantro. Serve with sour cream.