Baked Chicken Empanadas with Hatch Chile
Try making these homemade baked chicken empanadas with the added kick of Hatch chile. Serve with avocado, salsa, and sour cream if desired.
Set the oven to 350 degrees Fahrenheit (175 degrees C).
In a skillet over medium-high heat, melt the butter.
Add the onion and cook for 5 minutes, or until soft.
Add the adobo seasoning, chicken, corn, and Hatch chiles.
Cook for about 5 minutes, or until mixture is thoroughly heated.
Take the filling off the heat.
Each disc of the empanada should have 2 tablespoons of filling on it.
1 1/2 tablespoons of Oaxacan cheese should be added.
Water-brushed disc edges are folded over to form half-circles.
To seal, crimp.
On a baking sheet, arrange.
For 20 minutes, bake in the preheated oven.
Empanadas should be taken out and topped with Cheddar cheese.
Continue baking for about 5 more minutes, or until the cheese is melted and golden.