Cheesy Chicken Empanadas

Chef Sarah Penrod from Food Network Star joins Good Day to make cheesy chicken empanadas. She'll be on the celebrity chef stage this weekend at Zestfest.


3 T Butter

6 mushrooms, sliced and then chopped into medium sized bits

1 yellow bell pepper, small dice

1 poblano, small dice, seeded

1 jalapeno, seeded fully, small dice

1/2 onion (small dice)

1 t. salt

2 T. flour

2 c. Good Chicken Stock (such as Chicken Basics)

1 can mild rotel ( or 1 can petite diced tomatoes)

Canola Oil for Frying

1 package Empanada dough

1 egg beaten with a little water

1 rotisserie chicken with the juices/jelly reserved from the bottom of the container- You will only need 1 ½ c of the chicken shredded and diced. Reserve the rest for another use.

4 oz. velvetta cheese

1/2 c. cream

Garnish- Cilantro if desired


In a skillet or cast iron pan melt the butter on medium high heat and add the mushrooms. I like to cut up the rest of the vegetables while they brown and caramelize to keep myself from rushing them. There is so much flavor in browned mushrooms. A cast iron skillet is a cheap alternative to expensive skillets and will brown onions and mushrooms just as well.

Add in the diced yellow bell pepper, poblano, jalapeno, and onion. Stir to incorporate and add 1 t. salt . Cook the vegetables until the begin to soften and wilt at about a medium heat. 4-6 minutes.

Sprinkle in 2 T flour, and stir into the mixture. Cook 30 sec. Add in 2 c. chicken stock, and 1 can of rotel or petite diced tomatoes if rotel is unavailable in your area. Stir and toss until the mixture begins to resemble a slightly thicker sauce. Add the juice from the rotiseree and 4 oz. of velvetta. (Cut where the lines are on the package for easy measuring). Turn the heat down to low-medium and allow the velvetta to melt. This takes 6-8 minutes. Stir in 1/2 c. cream. Simmer a couple more minutes and taste for seasoning. Stir in 1 ½ c diced rotisserie chicken.

Take 1 empanada round and place a spoonful of the mixture in the middle. Coat the edges with egg wash. Roll the dough up and over the mixture and seal the edges firmly with your fingers. Take a fork and reinforce the seal gently.

Pour oil into a clean skillet up about to half way. Heat oil to about 325- 350 degrees. When placing a wooden spoon handle in the oil it should bubble around the edges. This means it is the right temperature for frying.

After making several empanadas place them gently in the oil. Fry until golden brown. Salt immediately and drain on paper towels.

Serve by themselves or with black beans, Mexican rice, or a green salad.

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