Super Bowl Spicy Chicken Empanadas (Printable)
Golden empanadas bursting with spicy shredded chicken, peppers, and melted cheese. Ideal for game day entertaining and crowd-pleasing appetizers.
# What You Need:
→ Filling
01 - 2 cups cooked chicken breast, shredded
02 - 1 tablespoon olive oil
03 - 1 small red onion, finely diced
04 - 1 jalapeño, seeded and finely chopped
05 - 1 red bell pepper, finely diced
06 - 2 cloves garlic, minced
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon ground cumin
09 - ½ teaspoon chili powder
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper
12 - ½ cup tomato sauce
13 - 1 cup shredded Monterey Jack or cheddar cheese
14 - 2 tablespoons fresh cilantro, chopped
→ Dough
15 - 2½ cups all-purpose flour
16 - 1 teaspoon salt
17 - ½ cup cold unsalted butter, cubed
18 - 1 large egg
19 - ⅓ to ½ cup cold water
→ Assembly
20 - 1 egg, beaten for egg wash
# Steps:
01 - In a large bowl, whisk together flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Add egg, then slowly incorporate cold water until dough just comes together. Knead briefly, form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
02 - Heat olive oil in a skillet over medium heat. Add diced onion, jalapeño, and bell pepper; sauté for 3 to 4 minutes until softened. Stir in garlic, smoked paprika, cumin, chili powder, salt, and pepper; cook for 1 minute. Add shredded chicken and tomato sauce; cook for 2 to 3 minutes until well combined. Remove from heat, cool slightly, then fold in cheese and cilantro.
03 - Preheat oven to 400°F. Line two baking sheets with parchment paper. On a lightly floured surface, roll out dough to ⅛ inch thickness. Cut out 4 to 5 inch circles. Place 2 tablespoons filling in the center of each circle. Fold over to form a half-moon shape; press edges firmly to seal and crimp with a fork.
04 - Brush each empanada with beaten egg. Arrange on prepared baking sheets with space between each piece.
05 - Bake for 20 to 25 minutes until golden brown. Cool slightly before serving.
# Expert Advice:
01 -
- These empanadas stay remarkably crisp even when theyre not piping hot, so you wont have to worry about timing them perfectly with kickoff.
- The filling has this perfect balance where the spice builds slowly but never overwhelms, making them addictive without setting anyones mouth on fire.
02 -
- Overworking the dough will make your empanadas tough rather than flaky, so mix just until combined and chill it properly.
- Letting the filling cool before assembling prevents the dough from getting soggy and makes the empanadas much easier to seal properly.
03 -
- Roll the dough between two sheets of parchment paper to prevent sticking without adding excess flour that can toughen your pastry.
- Use a fork to mix the cold water into the dough rather than your hands, as the heat from your fingers will warm the butter too quickly.