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Lime Chicken Empanadas

User Rating 5 Star Rating (1 Review)



Lime Chicken Empanadas

Marian Blazes
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 for dipping.

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
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 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)



  1. Slice the chicken breasts into 1/2 inch thick strips. Place them in a crockpot, and add the chicken stock.
  2. Juice the limes and add the juice to the crockpot. Stir in the chile powder and the salt and pepper.
  3. Cook the chicken on low heat for 6 hours, or until chicken is tender and pulls apart easily.
  4. Remove chicken pieces from crockpot and shred.  Stir 2 to 3 tablespoons of the juices left in the crockpot into the shredded chicken. 
  5. 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.
  6. Add onions to the shredded chicken.
  7. Crumble the goat cheese and add it to the chicken, along with the mayonnaise. Season chicken mixture with salt and pepper to taste.
  8. Prepare the empanada dough. Recipe here.
  9. Preheat the oven to 350 degrees.
  10. On a floured surface, roll out half of the empanada dough very thinly, about 1/4" thick or less. Cut  dough into 4 to 5 inch circles.
  11. 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. (See How to Fill and Shape Empanadas).
  13. 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).
  14. If baking the empanadas, brush the tops of the empanadas with the egg yolk, and bake empanadas for about 20 minutes, or until puffed and golden brown.
  15. To fry empanadas: Heat 2 inches of vegetable oil in a deep skillet or heavy stockpot to 360 degrees. Carefully fry the empanadas in batches, turning them occasionally, for 3 to 4 minutes  or until golden brown.  Remove empanadas from the hot oil with a slotted spoon and place on paper towels to cool.
  16. Serve empanadas warm or at room temperature, with ranchero ranch dressing or mango sauce for dipping.


User Reviews

Reviews for this section have been closed.

 5 out of 5
Absolutely delicious!, Member cwf5011

Made these lime chicken empanadas with the dough recipe for a work party and my co-workers were raving about them for a week! I fried them in a pan rather than baking them and solely boiled the chicken rather than using a crock pot. It still turned out delicious! The dough was especially flaky and good.

2 out of 2 people found this helpful.

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