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Mini Chicken Empanadas

3 reviews
Total Time
Prep: 30 min. Bake: 15 min./batch

By Taste Of Home Editorial Team

Recipe by Betty Fulks, Onia, Arkansas

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Jun. 25, 2024

Refrigerated pie crust makes quick work of assembling these bite-sized appetizers loaded with chicken and cheese. I've made them several times since receiving the recipe from a friend. —Betty Fulks, Onia, Arkansas

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Test Kitchen Approved

Mini Chicken Empanadas

3 reviews
Prep Time 30 min
Cook Time 15 min
Yield about 2-1/2 dozen

Ingredients

  • 1 cup finely chopped cooked chicken
  • 2/3 cup shredded Colby-Monterey Jack cheese
  • 3 tablespoons cream cheese, softened
  • 4 teaspoons chopped sweet red pepper
  • 2 teaspoons chopped seeded jalapeno pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 sheets refrigerated pie crust
  • Optional: Egg wash and salsa verde
Text Ingredients

Directions

  1. Preheat oven to 400°. In a small bowl, combine the first 8 ingredients. On a lightly floured surface, roll each dough into a 15-inch circle. Cut with a floured 3-in. round biscuit cutter.
  2. Place about 1 teaspoon filling on half of each circle. Moisten edges with water. Fold crust over filling. Press edges with a fork to seal.
  3. Transfer to greased baking sheets. If desired, brush with egg wash. Bake until golden brown, 12-15 minutes. Remove to wire racks. Serve warm, with salsa if desired.

Nutrition Facts

1 empanada: 81 calories, 5g fat (2g saturated fat), 10mg cholesterol, 108mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

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