Spicy Chicken and Pickled Jalapeño Empanadas


Here’s a great combo to consider once you’ve got an empanada dough recipe you can rely on… spicy chicken and pickled jalapeños, with plenty of cheese! Don’t forget to chill the dough before rolling it out, as this will keep the empanadas light and flaky.

What you will need

1/2 cup pickled jalapeño peppers

1 cup monterey jack cheese

1 large chicken breast (or 2 small breasts)

1 tablespoon crushed New Mexican chile (or your choice of chili powder)

1/2 teaspoon chipotle powder (optional)

1/4 teaspoon salt

freshly ground pepper

1 tablespoon olive oil

2-3 tablespoons chopped onion

3¼ cups all-purpose flour

6 ounces butter (1½ sticks)

1½ teaspoons salt

2 small eggs

1/2 cup ice cold water

1½ tablespoons apple cider vinegar (or white vinegar)

1 additional egg (for the eggwash)


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