Empanada Filling: Spicy Chicken & Cheese (Dinners)
Dairy- Cheese (Shredded) (need some, have some)
- Chicken Breast (need 1, have 5)
- Garlic (Fresh) (need 3, have 16)
- Serrano Chile Peppers (need 2, have 5)
- Black Pepper (need some, have some)
- Cayenne Pepper (need some, have some)
- Cumin (need some, have some)
- Onion Flakes (need some, have some)
- Salt (need some, have some)
Recipe:
1 cup Mexican blend shredded cheese 1 cup cooked chicken (cooled, shredded or finely diced) 2 serrano peppers (diced) 3 large garlic cloves (peeled and minced) 1 tablespoon dehydrated onion flakes 1/4 teaspoon ground cumin 1/4 teaspoon cayenne pepper salt and pepper to taste Yield: 6 empanadas at 6.5" each PREPARATION In a bowl, combine all ingredients and thoroughly mix them together. You may refrigerate the filling until you are ready to assemble the empanadas. Place the filling by the spoonful into your prepared empanada dough, or store bought discs. Fold the dough and filling into a half circle shape and crimp the edges with a fork. If the edges won't stay sealed you can dip the fork in water before crimping or use an egg wash. Do not overfill the empanadas.
I cooked this!