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    You are in: Home / Recipes / Chicken and Cheese Empanadas Recipe
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    Chicken and Cheese Empanadas

    Chicken and Cheese Empanadas. Photo by Dstipanovich

    1/1 Photo of Chicken and Cheese Empanadas

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Hey Jude's Note:

    These can be appetizers or a main dish. They're so easy to make, using the refrigerated pizza crust dough. I found this recipe in the July 2003 issue of Sunset magazine.

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    Units: US | Metric

    • 1 1/2 cups chopped cooked chicken
    • 1/2 cup shredded swiss cheese
    • 2 tablespoons chopped roasted red peppers (jarred OK)
    • 2 tablespoons minced onions
    • 1/2 teaspoon pepper
    • 1/2 cup chicken broth
    • 1 tablespoon cornstarch
    • 1 (3 ounce) package cream cheese, cut into small chunks
    • salt
    • 2 (10 ounce) packages refrigerated pizza dough
    • 1 large egg


    1. 1
      In a bowl, mix chicken with Swiss cheese, red pepper, onion and pepper.
    2. 2
      In a 1 1/2-2 quart saucepan, mix broth with cornstarch; add cream cheese, whisk over high heat until mixture is boiling (it will be very thick), 2 to 3 minutes; scrape over chicken mixture and combine well, adding salt to taste.
    3. 3
      On a lightly floured board, unroll the pizza crust dough; cut each rectangle crosswise into thirds; on one end of each piece, mound about 5 tablespoons chicken mixture; fold the other end of dough over filling to form a rectangle, then fold edges together and pinch to seal.
    4. 4
      Gently place empanadas, slightly apart, on a greased 12 by 15-inch baking sheet; in a small bowl, beat egg to blend; brush generously over each pastry.
    5. 5
      Bake in a 375° oven until richly browned, about 22 to 25 minutes; transfer to a rack and let cool at least 10 minutes.
    6. 6
      Serve hot or warm.

    Ratings & Reviews:

    • on May 11, 2009


      Not very flavorful. I might try adding cumin next time.

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    • on March 10, 2007


      I liked these pretty well. I followed the recipe (halved) using rotissere chicken from the deli counter. I think I will try to make it a bit more tex-mex next time by using monterrey cheddar and adding in some chopped green chilies and garlic powder. I loved the idea of the refrigerator pizza dough since I'm not good with pastry. Thanks for a good recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 17, 2007


      Tried this. It was great..I was bored so I made it at midnight and just cut down on the serving size. I had all of the ingredients so figured why not. I hope they reheat well since I was the only one up at the time. Leanne p.s. I tried this again and saved time by getting a rotissere chicken from the deli. I use part of it for sandwiches, soup etc. (its great for soup since you can use the carcass for the stock, and the extra chicken for the soup (or stew). Thought this might be helpful. They can be reheated. I used my panini press and they turned out great.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Chicken and Cheese Empanadas

    Serving Size: 1 (94 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 163.7
    Calories from Fat 95
    Total Fat 10.6 g
    Saturated Fat 5.2 g
    Cholesterol 81.1 mg
    Sodium 202.6 mg
    Total Carbohydrate 2.9 g
    Dietary Fiber 0.1 g
    Sugars 0.8 g
    Protein 13.5 g

    The following items or measurements are not included:

    pizza dough

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