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.

Start planning your upcoming game day party by sending this FREE Evite invitation below.

BIG-GAME-INVITATION

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.



Print