Smoked Chicken Empanadas Recipe
Two smoked chicken, bacon, mozzarella, and pepperjack stuffed puff pastry empanadas topped with ranchero sauce, roasted red peppers, and scallions. Served with scrambled eggs.
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Ingredients
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Empanada Filling
Empanada Dough
Toppings
Scrambled Eggs
Method
Empanada Preparation
- 1
Prepare the Filling
In a large bowl, combine the smoked chicken, bacon, mozzarella, pepperjack cheese, salt, black pepper, garlic powder, and onion powder. Mix well and set aside.
- 2
Prepare the Dough
Roll out the puff pastry sheets on a floured surface. Cut into circles (about 4-5 inches in diameter).
- 3
- 4
Bake the Empanadas
Preheat the oven to 375°F (190°C). Place the empanadas on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.
Scrambled Eggs Preparation
- 5
Cook the Eggs
In a bowl, whisk together the eggs, milk, salt, and pepper. Melt butter in a non-stick skillet over medium heat. Add the egg mixture and stir gently until scrambled and cooked to your preference.
Serve
- 6
Plate the Dish
Serve the smoked chicken empanadas topped with ranchero sauce, roasted red peppers, and scallions alongside the scrambled eggs.
