Typically a fried food, empanadas can be just as good if you bake them. Make some of the ingredients low or non-fate and you can leave the guilt out 'till you choose to slather it with sides like sour cream and guacamole.
Rating: 4 forks out of 5
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*note removed items are not in bold
vegetable oil for frying
1/2 rotisserie chicken or 2 legs skin removed, meat stripped from bone
1 large jalapeño pepper diced
1 red bell pepper diced
1 cup shredded cheddar
+ 1 cup low or non-fat shredded cheddar
1 yellow onion diced
1 tablespoon cumin
2 tablespoons canola oil
4 oz cream cheese
+ 4 oz low or non-fat cream cheese
1 cup home made salsa (I can do this on a weekend, but neighbor please)
+ 1/2 cup pre-made salsa
home made dough (see the salsa note and add an exclamation point)
+ 2 ready made pie crusts
flour for sprinkling
hot sauce (pick your favorite)
Directions the way I do it:
Preheat oven to 400°
Throw the cream cheese, cheddar, cumin and jalapeño into a large bowl. Heat the canola oil in a large skillet on Medium heat. Throw in your onion and bell pepper, season with salt an pepper and cook until the onion is translucent. Throw in your chicken and salsa and mix with a wooden spoon. Cook for about 5 minutes mixing every one in a while.
While the chicken heats, flour a work surface and roll out your pie crusts. Using a lid, any lid that it bigger than 5", cut out circles and set aside.
When the chicken has been seasoned by your salsa, add the mix to the bowl and mix the hell out of it. The heat will mesh everything to make an even filling for your empanadas. One by one, lay out a circle of dough and wet the dough with your fingers. Spoons 1 -2 tablespoons of the filling into the center of the circle and fold on side over the other. The water will help work as an adhesive. Use a fork or your fingers to seal the edges of each empanada and lay on a baking sheet.
Throw your sheet into the oven and bake for about 15 minutes or until the crust is golden. Plate and serve with sides. I make the world's best guacamole--but you will have to wait for that one :)
I was not going to spend the time to make my (amazing) home made salsa so I used a store bought brand.
I was outta elbow grease so I neglected my stand mixer and skipped making dough. It works just as well to use pie crusts here.
I did not fry these empanadas. Though the recipe typically calls for it, I baked them too keep away the pudge.
I used low-fat cream cheese and cheddar instead of "full-flavor". You can't even tell...
These are so easy when you don't make the dough or the salsa that it is almost embarrassing to put this on the website. But they are so good, they have to be here.
This recipe is available in the CrOOK BOOK