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Baked Chicken Empanadas with Hatch Chile and Avocado Salsa

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PREP TIME
25 min
COOKING TIME
35 min
TOTAL TIME
60 min
SERVINGS
10 servings
Dinner Tex-Mex
Baked Chicken Empanadas with Hatch Chile and Avocado Salsa
Ingredients
  • 1 tablespoon salted butter
  • 1/2 cup diced onion
  • 1 cup diced cooked chicken
  • 1/2 cup Mexican-style corn
  • 1 fire-roasted hatch green chile, chopped
  • 1 teaspoon adobo seasoning (such as Goya®)
  • 1 (14 ounce) package frozen empanada shells (such as Goya® discos)
  • 1/2 cup shredded Oaxaca cheese
  • 1/4 cup shredded Cheddar cheese
Instructions
1
Preheat your oven to a high temperature, specifically 350 degrees Fahrenheit or 175 degrees Celsius.
2
Melt butter in a hot skillet over a medium-high heat setting. Add the onion and cook until it becomes soft and tender, approximately 5 minutes. Introduce chicken, corn, Hatch chile, and adobo seasoning into the skillet. Allow the mixture to warm up thoroughly, around 5 minutes. Remove the filling from the heat source.
3
Prepare empanada discs and place a generous amount of 2 tablespoons of filling onto each disc. Sprinkle with an additional 1 1/2 tablespoons of Oaxacan cheese. Brush the edges of the discs with water and fold over to create half circles, then crimp them to seal. Arrange the empanadas on a baking sheet.
4
Place the empanadas in the preheated oven and bake for 20 minutes. Remove the empanadas from the oven and sprinkle Cheddar cheese on top. Continue baking until the cheese is melted and golden brown, approximately 5 more minutes.