Flaky pastry crust wraps itself around shredded chicken, cream cheese, cheddar, corn and jalapeños to make these golden brown beauties.
A kind of play on jalapeño poppers. . .Only better ’cause there’s chicken, corn and pie crust involved. Where ever there’s buttery, tender pie crust you can find me.
This recipe makes a lot of empanadas! About 32 of them. If you don’t have a crowd to feed you can cut the recipe in half. My thinking is if you’re going to go to the trouble of making them why not make extra? I solemnly swear they won’t go to waste.
You can tuck them into lunch bags the next day or just snack on them all day long because everything else in your refrigerator pales in comparison. To say they are major addictive is an understatement.
Empanadas may seem too involved to make but the filling is a cinch to throw together and forming the pies goes pretty fast. To save time you can use premade refrigerated pie dough and rotisserie chicken. If you have hands to help you can form an assembly line for cutting, filling and sealing up the dough. Makes for speedy, fun, rewarding work.
The filling is versatile! You can add fresh tomatoes, salsa, diced avocado, chipotles or green chiles instead of the jalapeños, chopped cilantro, a different type of cheese, black beans instead of corn or chicken, seasonings like chile powder and cumin. . .Whatever your little heart desires at the moment or you have on hand.