Chef Joey's Chicken & Chili Empanadas
photo by Chef Joey Z.
- Ready In:
- 57mins
- Ingredients:
- 14
- Yields:
-
12 empanadas
- Serves:
- 12
ingredients
- 1 pizza crust
- 2 boneless skinless chicken breasts
- 1 link soy chorizo
- 473.18 ml shredded vegan monterey jack cheese
- 29.58 ml sweet red peppers (ones you get in a jar)
- 78.78 ml chopped onion
- 2.46 ml black pepper
- 118.29 ml chicken broth
- 14.79 ml arrowroot
- 78.78 ml cream cheese (I used soy)
- 0 jalapeno
- 0 anaheim chili
- 2 garlic cloves
- 118.29 ml soymilk (to glaze the empanadas)
directions
- Preheat oven to 375'F.
- If you are making the pizza dough yourself this is probably a good time to do it. You can prepare the rest of the ingredients while the dough is rising.
-
FOR THE FILLING:
- In your food processor, chop up the garlic, red pepper, onion, Anaheim and jalapeño chilies. Do not over process, aim for medium size pieces. Set aside in a small bowl.
- Chop up the chicken breasts and combine them with the soyrizo in the bowl of your food processor.
- Pulse until you have a nice ground mixture. Saute in a skillet until the pink is gone from the chicken. When done turn off the heat and set aside.
- In a large saucepan, combine the chicken soup broth and arrowroot flour. Whisk over med. high heat until it bubbles. Add the soy cream cheese and shredded Jack cheese and black pepper. Let this get good and thick.
- Pour over the chicken/soyrizo mixture and mix well, then add the veggie/chili mixture and combine until all is incorporated.
-
FOR THE EMPANADAS:
- Make 12 balls from the pizza dough and roll each one to approximately 4 inches around. Put some filling on each one and fold the edges together securely. You don't want them to leak. Brush with the soy creamer.
- Put on a parchment lined cookie sheet and bake for about 22-25 minutes. The outside should be golden brown.
- Serve warm or hot with a little salsa or vegan sour cream on the side.
- Bon Apetit!
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I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent.
In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico.
I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music.
My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free!
We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert.
I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not.
Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)