Paula Deen's Spicy Chicken Empanadas
Get ready to spice up mealtime with Paula Deen's Spicy Chicken Empanadas—a flavorful combination of tender shredded chicken, creamy cheeses, and a bold kick of jalapeños wrapped in golden, crispy empanada dough. Infused with aromatic spices like chili powder and cumin, this recipe blends zesty heat and rich creaminess for a satisfying Latin-inspired treat. Perfect as a hearty appetizer or a fun handheld main dish, these empanadas come together in under an hour, making them ideal for weeknight dinners, party platters, or game-day snacking. Serve warm and garnish with fresh cilantro to impress your guests with these irresistible pockets of spicy goodness!
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Ingredients
- 2 cups Chicken breast, cooked and shredded
- 2 units Jalapeño peppers, finely chopped
- 1 small Onion, finely diced
- 2 cloves Garlic, minced
- 4 oz Cream cheese, softened
- 1 cup Shredded cheddar cheese
- 1 tsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 12 discs Empanada dough (store-bought or homemade)
- 4 cups Vegetable oil for frying
- 2 tbsp Cilantro (optional, for garnish)
Directions
Step 1
In a large mixing bowl, combine the shredded chicken, chopped jalapeños, diced onion, and minced garlic.
Step 2
Add the softened cream cheese, shredded cheddar cheese, chili powder, cumin, salt, and black pepper to the bowl. Mix until all the ingredients are well combined and form a cohesive filling.
Step 3
Take an empanada dough disc and place it on a clean surface. Add about 2 tablespoons of the chicken filling to the center of the disc.
Step 4
Fold the disc in half, creating a half-moon shape. Press the edges together to seal, and then crimp the edges with a fork for a decorative look. Repeat with the remaining dough discs and filling.
Step 5
In a heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Make sure you have enough oil to submerge the empanadas completely.
Step 6
Carefully lower a few empanadas into the hot oil, making sure not to overcrowd the pot. Fry them for about 3-5 minutes, or until they are golden brown and crispy.
Step 7
Remove the empanadas from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Step 8
Repeat with the remaining empanadas, and serve them warm. Garnish with chopped cilantro if desired.
Nutrition Facts
| Serving size | (2390.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 11644.5 |
| Total Fat 1112.7g | 0% |
| Saturated Fat 212.3g | 0% |
| Cholesterol 791.6mg | 0% |
| Sodium 6279.2mg | 0% |
| Total Carbohydrate 264.7g | 0% |
| Dietary Fiber 15.7g | 0% |
| Total Sugars 20.3g | |
| Protein 228.5g | 0% |
| Vitamin D 25IU | 0% |
| Calcium 1153.7mg | 0% |
| Iron 20.0mg | 0% |
| Potassium 2013.6mg | 0% |
Source of Calories