It’s time for an empanada face-off! Team Chicken and Team Veggie fight for the championship title in our first ever Empanada Bowl. Who wins in a battle of flavor? Watch the video below to find out.
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Ingredients:
Chicken Empanadas:
- 2 Tablespoons of Vegetable Oil
- 1 Medium Yellow Onion, Finely Diced
- 1 Can, Diced Green Chiles
- 1/2 Jalapeno, Seeded and Finely Diced (Optional)
- 2 Garlic Cloves, Minced
- 1/2 Teaspoon of Ground Cumin
- 1 Small Rotisserie Chicken, Picked and Finely Chopped
- 2 Tablespoons Fresh Lime Juice
- 1/4 Cup of Chopped Fresh Cilantro
- 2 Cups of Grated Pepper Jack Cheese
- Salt and Freshly Ground Black Pepper (To Taste)
- Prepared Pie Dough
- 1 Egg Mixed with 1 Tablespoon of Water to make Egg Wash
- Sour Cream
Veggie Empanadas:
- 2 Tablespoons of Vegetable Oil
- 1 Medium Yellow Onion, Finely Diced
- 1 8oz. Jar of Roasted Red Peppers
- 1/2 Jalapeno, Seeded and Finely Diced (Optional)
- 2 Garlic Cloves, Minced
- 1/2 Teaspoon of Ground Cumin
- 1 Can of Black Beans
- 2 Ears of Fresh Corn, Shucked
- 1/4 Cup of Fresh Chopped Cilantro
- 2 Cups of Grated Pepper Jack Cheese
- Salt and Freshly Ground Black Pepper
- Prepared Pie Dough
- 1 Egg Mixed with 1 Tablespoon of Water to make Egg Wash
- Sour Cream
Chicken Empanada Directions:
- 1
Heat vegetable oil in a medium sauté pan. Add onions, green chiles, jalapeños, garlic and cumin and sauté until onions are translucent.
- 2
In large bowl, combine chicken, lime juice and cilantro. Add the onion-chili-jalapeños-garlic-cumin mixture and mix. Stir in cheese and season with salt and pepper, to taste.
- 3
Using a football ring mold, cut circles from prepared pie dough. Put about 2 tablespoons of the chicken mixture in center of dough. Brush eggwash along the edges and place second oval on top of the first. Seal edges by using a fork to crimp. Brush egg wash and place on a lined baking sheet.
- 4
Bake at 400 degrees for 25 minutes or until golden brown.
- 5
Decorate with sour cream if desired.
Veggie Empanada Directions:
- 1
Heat vegetable oil in a medium sauté pan, add onions, red peppers, jalapeños, garlic, black beans, corn and cumin and sauté until onions are translucent.
- 2
In large bowl, combine the onion-red pepper-jalapeño-garlic-black beans-corn-cumin mixture with cilantro and mix. Stir in cheese and season with salt and pepper, to taste.
- 3
Using a football ring mold, cut circles from the prepared pie dough. Put about 2 tablespoons of the veggie mixture in center of dough. Brush eggwash along the edges and place second oval on top of the first. Seal edges with using a fork to crimp. Brush egg wash and place on a lined baking sheet.
- 4
Bake at 400 degrees for 25 minutes or until golden brown.
- 5
Decorate with sour cream if desired.
