Chicken Empanadas with Salsa

Ingredients

• 2 cups cooked shredded chicken
• 1 tablespoon olive oil
• 1/2 cup onion, finely chopped
• 1/2 cup red bell pepper, finely chopped
• 2 cloves garlic, minced
• 1/2 cup salsa
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded Monterey Jack cheese
• 2 tablespoons fresh cilantro, chopped
• 2 refrigerated pie crusts, or 12 empanada dough rounds
• 1 egg, beaten
• 1 cup salsa, for serving

Method

1. 1

   Heat olive oil in a 9-inch skillet over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes.

   5:00 · Cook vegetables
2. 2

   Add garlic and cook until fragrant, about 30 seconds.

   0:30 · Cook garlic
3. 3

   Stir in shredded chicken, salsa, cumin, smoked paprika, salt, and black pepper. Cook, stirring occasionally, until heated through and most liquid has evaporated, about 4 minutes.

   4:00 · Simmer filling
4. 4

   Remove skillet from heat and let the filling cool for 10 minutes, then stir in the shredded cheese and cilantro.

   10:00 · Cool filling
5. 5

   Preheat oven to 400°F and line a baking sheet with parchment paper.

6. 6

   On a lightly floured surface, cut the pie crusts into 5-inch rounds using a bowl or cutter, re-rolling scraps as needed to make 12 rounds.

7. 7

   Spoon about 2 tablespoons of filling onto the center of each round, keeping a border clear for sealing.

8. 8

   Fold each round in half over the filling, pressing edges together, then crimp with a fork to seal.

9. 9

   Arrange empanadas on the prepared baking sheet and brush tops with beaten egg.

10. 10

    Bake until golden brown and crisp, 20 to 25 minutes.

    20:00 · Bake empanadas
11. 11

    Let empanadas cool on the baking sheet for 5 minutes before serving with salsa for dipping.

    5:00 · Cool before serving