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Chicken wrapped in golden dough makes the perfect finger food.
- Dough
- 3 Cups Unbleached Flour (Plus More For Work Surface)
- 1/4 Teaspoon Baking Powder
- 1/4 Teaspoon Kosher Salt
- 4 Tablespoons Butter
- 1 Cup Whole Milk
- Melted Butter For Brushing
- Filling
- 1 Tablespoon Canola Oil
- 1 1/2 Pounds Chicken Tenders (Thinly Sliced)
- 1/2 Yellow Onion (Diced)
- 3 Garlic Cloves (Sliced)
- 1 Jalapeño (Sliced)
- 14.5 Ounces Diced Fire Roasted Tomatoes
- 10 Ounces Quesadilla Cheese (Diced)
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- In large-size skillet heat oil over a medium-high heat. Add chicken and season with kosher salt and pepper. Add onion, garlic, and jalapeño. Sauté 5 minutes until soft. Add tomatoes. Turn heat down and cook 20 minutes until thick. Remove from heat. Transfer to bowl, cover with plastic wrap, place in refrigerator 1 to 2 hours until cooled. Remove from fridge and mix with cheese.
- To make dough combine flour, baking powder, kosher salt, and butter in food processor. Pulse until smooth. Add milk and pulse until combined.
- Preheat oven to 425 degrees.
- On floured work surface, roll dough out to about 1/8 inch thick. With large-size round cutter cut out as many rings as possible. Refold and reroll until almost all the dough is used. Brush outside edges of dough with water.
- Spoon chicken mixture evenly into each of the empanadas. Fold each into a half moon shape and crimp edges with a fork. Brush tops with melted butter. Place in oven 10 to 12 minutes until golden brown.
- Remove from oven and serve warm.
- Makes 12 Empanadas
- Prep Time: 50 Minutes Cook Time: 12 Minutes Total Time: 62 Minutes
- "Work With What You Got!"
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