Spicy Chicken Empanadas with Orange Salsa Verde


Spicy Chicken Empanadas with Orange Salsa Verde


11 servings


  • 2 tablespoons vegetable oil
  • 1 medium yellow onion, finely diced
  • 1 can diced green chiles
  • 1/2 jalapeno, seeded and finely diced, optional
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • 1 Crescent whole fryer, picked and finely chopped
  • 2 tablespoons fresh lime juice
  • 1/4 cup chopped fresh cilantro leaves
  • 2 cups grated pepper jack cheese
  • Salt and freshly ground black pepper
  • Prepared pie dough
  • 1 egg mixed with 1 tablespoon water, for egg wash
  • Peanut oil, for fryer
  • Orange Salsa Verde dipping sauce, recipe follows
  • 1 jar prepared salsa verde
  • 1/4 cup fresh orange juice
  • 1/8 teaspoon cayenne pepper or 1/2 teaspoon hot sauce (recommended: Tabasco)
  • In a large bowl combine all ingredients.


  1. Heat vegetable oil in a medium saute pan, add onions, green chiles, jalapenos, garlic and cumin and saute until onions are translucent.
  2. In large bowl combine chicken, lime juice and cilantro. Add the onion-chili mixture and mix. Stir in cheese and season with salt and pepper, to taste.
  3. Using a 4-inch ring mold, cut circles from prepared pie dough. Put about 1 tablespoon of the chicken mixture in center of dough. Brush egg wash around circumference of the dough. Fold top half over to form a half circle. Seal with the tines of a fork.
  4. Heat a deep-fryer to 325 degrees F. with peanut oil. Submerge a few empanadas into oil until golden brown, about 2 minutes. Remove and drain on paper towels. Cool slightly and serve with Orange Salsa Verde dipping sauce.
  5. Cook’s Note: Make sure to flip so both sides cook evenly.

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