Crispy Chicken & Cheese Empanadas From Scratch 🧀
Save this recipe for the next time you’re craving crispy cheesy empanadas.
Chicken & Cheese Empanadas (from scratch)
INGREDIENTS
1 lb chicken breast, cubed
½ cup diced tomatoes
½ cup diced onion
3 cloves garlic, pressed
1 tbsp sofrito
1 tsp adobo
½ tsp salt
½ tsp black pepper
1 tbsp lime juice
1 tsp sugar
¾ cup shredded cheddar
½ cup mozzarella cubes
Empanada Dough
2 cups all purpose flour
4 tbsp butter, melted and warm
½ cup warm water
½ tsp salt
Oil for frying (coconut oil or neutral oil)
Quick Sofrito (optional)
Blend:
½ green or cubanelle pepper
2 cloves garlic
¼ cup cilantro
1 celery stalk
2 tbsp naranja agria (or lime)
DIRECTIONS
1. Heat a skillet over medium high. Add 1 tsp sugar and let it melt until lightly golden.
2. Add cubed chicken seasoned with adobo, salt, pepper, lime, and sofrito.
3. Add onions and tomatoes. Cook about 1 minute.
4. Press in garlic and cook until chicken is tender and fully cooked (6 to 8 minutes).
5. Shred the chicken and mix with cheddar.
Dough
6. Mix flour and salt. Add warm butter and warm water.
7. Knead until smooth, about 3 to 4 minutes.
8. Roll dough very thin, almost paper thin.
Assemble
9. Cut circles about 4 to 5 inches wide.
10. Add chicken mixture and a small piece of mozzarella.
11. Fold and seal the edges.
Fry
12. Heat oil to about 350°F (175°C).
13. Fry 2 to 3 minutes per side until golden and crispy.
🐾 Choco’s plain chicken only 🐾
Making empanadas from scratch is a rewarding experience that fills your kitchen with enticing aromas and results in a delicious treat perfect for sharing. One of the key tips I've learned when preparing the dough is to ensure that the butter is melted but still warm before mixing it with the flour and warm water. This combination helps create a pliable dough that rolls out very thin without tearing, producing a crispy and flaky outer shell when fried. For the filling, the blend of chicken and two types of cheese—sharp cheddar and mozzarella—adds a perfect balance of flavor and creaminess. The addition of sofrito, a blend of green pepper, garlic, cilantro, celery, and citrus, infuses the chicken with fresh and vibrant notes. You can prepare this sofrito quickly by blending these ingredients, which is a fantastic way to incorporate traditional Latin flavors easily at home. When cooking the chicken, caramelizing the sugar first in the skillet gives a hint of sweetness and a beautiful golden color to the meat. Seasoning the chicken with adobo, salt, black pepper, and lime juice enhances depth and brightness in the filling. After cooking and shredding the chicken, mixing it with cheddar helps bind the filling together while adding a punch of savory flavor. A pro tip for assembly is to cut the dough circles about 4 to 5 inches in diameter, which is a perfect size for handheld empanadas. Adding a small cube of mozzarella in each empanada gives a lovely melty texture inside. Be sure to seal the edges thoroughly to prevent the filling from leaking while frying. For frying, using coconut oil or a neutral oil heated to about 350°F ensures the empanadas cook evenly and achieve that sought-after golden crispiness. Fry them for 2 to 3 minutes per side; the empanadas should float to the surface and be crispy but not greasy. From personal experience, enjoying these empanadas fresh and hot out of the fryer is the best way to appreciate their crispy exterior and gooey cheesy interior. They also make excellent leftovers; simply reheat them in an oven or air fryer to maintain the crispiness. This recipe invites creativity, so feel free to experiment with additional fillings or spices to match your taste preferences and turn these empanadas into a beloved family staple.