Baked Chicken Empanadas with Hatch Chile

Empanadas get elevated with the addition of Hatch chile. Serve with avocado, salsa, and sour cream if desired.

Step: 1

Preheat the oven to 350 degrees F (175 degrees C).

Step: 2

Melt butter in a skillet over medium-high heat. Add onion and saute until softened, about 5 minutes. Add chicken, corn, Hatch chile, and adobo seasoning. Cook until mixture is warmed through, about 5 minutes. Remove filling from heat.

Step: 3

Set out empanada discs and place 2 tablespoons filling onto each disc. Sprinkle with 1 1/2 tablespoons Oaxacan cheese. Brush edge of discs with water and fold over to create half circles. Crimp to seal. Arrange on a baking sheet.

Step: 4

Bake in the preheated oven for 20 minutes. Remove empanadas and sprinkle Cheddar cheese on top. Continue baking until cheese is melted and golden brown, about 5 more minutes.

Per Serving: 192 calories; protein 9.4g; carbohydrates 23.6g; fat 7.3g; cholesterol 22.5mg; sodium 317.7mg.

Tasty and easy , these snack work for any crowd or occasion . When throwing a get-together , large or few people , you can’t forget the delicious snacks . We’ve gathered of our best appetizer menus that are sure to suprrise your guests. From lips to spreads and all over in between, you’re sure to find the perfect appetizer for any occasion .

For your holiday party, be sure to make the Cranberry Meatballs . If you’re crunched for time, the Instant Classic Cheese Tray is your go-to .