Spicy Chicken Empanadas with Orange Salsa Verde
2 T. 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 tsp. ground cumin
1 rotisserie chicken, picked and finely chopped
2 T. fresh lime juice
1/4 C. chopped fresh cilantro leaves
2 C. grated pepper jack cheese
Salt and freshly ground black pepper
Prepared pie dough
1 egg mixed with 1 T. water, for egg wash
Peanut oil, for fryer
Orange Salsa Verde dipping sauce, recipe follows
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Heat vegetable oil in a medium sauté pan, add onions, green chiles, jalapenos, garlic and cumin and sauté until onions are translucent. 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. Using a 4-inch ring mold, cut circles from prepared pie dough. Put about 1 T. 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. 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. Cook’s Note: Make sure to flip so both sides cook evenly.
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Orange Salsa Verde:
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1 jar prepared salsa verde
1/4 C. fresh orange juice
1/8 tsp. cayenne pepper or 1/2 tsp. hot sauce (recommended: Tabasco)
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In a large bowl combine all ingredients.