Empanadas get elevated with the addition of Hatch chile. Serve with avocado, salsa, and sour cream if desired.
Ingredients
- salted butter: 1 Tbsp
- onion: 0.5 cup (diced)
- cooked chicken: 1 cup (diced)
- Mexican-style corn: 0.5 cup
- fire-roasted hatch green Chili: 1 piece (chopped)
- adobo seasoning (such as Goya®): 1 tsp
- frozen empanada shells (such as Goya® discos): 1 pack (14 ounce pack)
- Oaxaca cheese: 0.5 cup (shredded)
- cheddar cheese: 0.25 cup (shredded)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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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.
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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.
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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.
