Chicken & Cheese Empanadas Recipe

Prep aromatics

Peel and finely dice the yellow onion. Mince the garlic cloves. Slice the green onions thinly (white and green parts separated if desired).

Cook aromatics

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion and a pinch of salt and cook until translucent, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Combine filling

Add the shredded cooked chicken to the skillet along with smoked paprika, ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine and cook 2–3 minutes to warm through. Remove from heat and transfer to a bowl to cool slightly.

Finish filling

While the filling is still warm, fold in the softened 4 oz cream cheese, shredded cheddar, sliced green onions, chopped cilantro, and 1 tablespoon lime juice. Taste and adjust seasoning with a little more salt or pepper if needed. The filling should be moist but not runny—if too wet, chill 10 minutes to firm up.

Preheat & prepare

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly dust a work surface with 2 tablespoons flour if using raw dough to prevent sticking.

Portion filling

Beat 1 egg with 1 teaspoon water to make an egg wash and set aside. Place empanada discs or rolled pie rounds on the work surface. Spoon about 2 to 2.5 tablespoons of the chicken-and-cheese filling onto the center of each disc, leaving a 1/2-inch border.

Seal empanadas

Brush the border of each disc lightly with egg wash. Fold the dough over to create a half-moon and press edges to seal. Use a fork to crimp the edges or fold and twist the edge (repulgue) for a traditional seal. Place sealed empanadas on the prepared baking sheet about 1 inch apart.

Egg wash & bake

Brush the tops of the empanadas with egg wash. If desired, use a paring knife to cut a small vent slit in the top of each. Bake in the preheated oven for 18–22 minutes, or until golden brown and the filling is hot. Rotate the pan once halfway through for even browning.

Cool

Remove from oven and let empanadas rest on the baking sheet 5 minutes before serving so the filling sets slightly.

Mix sauce

In a small bowl, whisk together 1/2 cup jalapeno jelly, 1 teaspoon lime juice, 1 teaspoon apple cider vinegar, and 1/2 teaspoon hot sauce if using. Stir in 1 tablespoon chopped cilantro. Taste and adjust acidity or heat as desired.

Serve

Transfer sauce to a serving ramekin. Serve warm or at room temperature alongside empanadas.