Spicy Chicken Empanadas
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 Tbsp olive oil
1/2 cup white onion, finely chopped
2 cloves garlic, finely chopped
1/2 lb ground chicken
1 cup finely chopped ripe tomatoes
1/4 cup raisins
1/4 cup chopped pimiento-stuffed olives
2 jalapeno pepper, seeded and finely chopped
4 tsp Knorr Reduced Sodium Chicken flavor bouillon
1/8 tsp ground cinnamon
1/2 cup crumbled queso blanco cheese
10 frozen empanada discs, thawed
Vegetable oil for frying
Instructions:
Heat olive oil in a large skillet over medium-high heat and cook onion about 3 minutes or until onion is tender, stirring occasionally. Add garlic and cook 1 minute. Add chicken and cook about 4 minutes, stirring frequently to break up pieces. Stir in tomatoes and next 5 ingredients and cook about 7 minutes or until chicken is thoroughly cooked, stirring occasionally. Remove from heat let cool. Roll dough into 5-inch circles on a very lightly floured surface. Spoon 2 tablespoons of chicken mixture into centers. Evenly sprinkle with cheese. Fold each in half, pressing out air bubbles. Moisten edges with water and seal tightly with a fork. Heat oil to 350°F in a deep medium skillet. Cook empanadas, a few at a time, about 3 minutes or until golden brown, turning once drain on paper towels.
Makes 10 empanadas.
From letsmakeknorr.com