Shredded chile-lime chicken, carmelized onions, and goat cheese fill these delicious bite size empanadas. These empanadas can be baked in the oven, but they are especially tasty when fried. Serve them with ranchero ranch dressing
or tangy mango sauce
Prep Time: 6 hours
Cook Time: 25 minutes
Total Time: 6 hours, 25 minutes
- Empanada dough (see link to recipe below)
- 2 chicken breasts
- 3 limes
- 1/2 cup chicken stock
- 2 teaspoons chile powder
- 1 large onion
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 5 ounces goat cheese
- 2 tablespoons mayonnaise
- 1 egg yolk
- Vegetable oil for frying (optional)
- Slice the chicken breasts into 1/2 inch thick strips. Place them in a crockpot, and add the chicken stock.
- Juice the limes and add the juice to the crockpot. Stir in the chile powder.
- Cook the chicken on low heat for 6 hours, or until chicken is tender and pulls apart easily.
- Remove chicken pieces from crockpot and shred. Stir 2 to 3 tablespoons of the juices left in the crockpot into the shredded chicken.
- Slice the onion into thin slices. Place the sliced onion in a skillet with the olive oil and the teaspoon of sugar, and cook over very low heat until golden caramel brown, about 25 minutes.
- Add onions to the shredded chicken.
- Crumble the goat cheese and add it to the chicken, along with the mayonnaise. Season chicken mixture with salt and pepper to taste.
- Prepare the empanada dough. Recipe here.
- Preheat the oven to 350 degrees.
- Roll out half of the empanada dough very thinly, 1/4" thick or less. Cut 4 to 5 inch circles of dough.
- Place about 2 teaspoons of the chicken mixture inside each circle of dough. Fold the dough in half over the filling, making a half moon shape, and pinch the edges together to seal in the filling.
- Fold curved edges under and crimp decoratively.
- Repeat with the rest of the filling and dough (you may end up with extra dough or extra filling - it seems to work out differently each time).
- If baking the empanadas, brush tops of empanadas with egg yolk, and bake empanadas for about 20 minutes, until golden brown.
- To fry empanadas: Heat 2 inches of vegetable oil to 360 degrees. Carefully fry the empanadas in batches, for 3 to 4 minutes each or until golden brown.
- Serve empanadas warm or at room temperature, with ranchero ranch dressing or mango sauce for dipping.