Happy Cinco de Mayo! It is a beautiful night here in northern California - perfect for Mexican fare along with a Margarita! I am trying not to serve huge, big fiesta platters of food, but rather meals of small bites for our shelter. I found this simple (not-too-authentic) empanada recipe which I have altered to 1) make some short cuts and 2) bake instead of fry. I think anytime something calls for pie crust, I love the idea of making the pie crust myself, but as I’ve said before…. using store bought pie crust is like doing push-ups on your knees. Sometimes it is a-ok.
This recipe makes a batch of about 30 - depending on your cookie cutter size. I made mine and served up a bunch with my Queso Dip and froze the rest - which will make for a good school zoom snack!
Chicken Empanadas with Queso Dip
Loosely borrowed from Paula Deen (no judging)
Ingredients
3 cups chopped, cooked chicken, about small 4 chicken breasts
1 (8-ounce) package shredded colby and Monterey Jack cheese blend (I like to grate cheese usually, but this shortcut worked)
4 ounces cream cheese, softened
1 chopped red bell pepper
1 jalapeno, seeded and chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt (I think pretty salty and added less)
1/2 teaspoon ground black pepper
1 package of 2 premade pie crusts
3 tablespoons water
1 egg
Preparation
Preheat oven to 325˚
In a large bowl using a rubber spatula, combine the chicken, colby and Monterey cheese, cream cheese, red pepper, jalapeno, cumin, salt, and pepper.
Lay out one pie crust on a clean, flat surface and cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Each pie round will yield about 15 circles total. Repeat with second pie round.
Using a pastry brush, lightly brush the edges of crust with water.
Place 1 heaping teaspoon of chicken mixture in the center of the round.
Fold the dough over the filling, pressing the edges with a fork to seal.
Repeat with the remaining rounds and chicken mixture.
Place empanadas on a lightly greased baking pan.
In a small bowl, combine an egg with 3 tablespoons of water and beat well.
Brush each empanada with light coat of the egg wash.
Note: Up to this point, the recipe can be made ahead and frozen for up to 1 month.
Bake at 325˚ for 25 to 30 minutes, until golden brown.
Serve with Queso.
Santa Fe Silver Coin Margarita
This is the recipe from the Rosewood Inn in Santa Fe, New Mexico
Ingredients
1 ½ oz. Silver Coin Tequila
1/2 oz. Cointreau
2 1/2 oz. fresh lime/lemon juice
Preparation
Fill cocktail shaker halfway with ice.
Add all ingredients and shake well.
Strain into a glass.
Garnish with a slice of lime.
Queso
Ingredients
½ lb sharp white cheddar (or ¼ lb Monterey jack, ¼ lb sharp white cheddar) - grate it, don't use bagged cheese
1 tablespoon cornstarch
1 tablespoon butter
2 garlic cloves minced
3-4 scallions, white and light green end thinly sliced
3/4 teaspoon kosher salt
¼ teaspoon ground dried chipotle pepper
½ teaspoon ground cumin
1 4-ounce can of fire-roasted diced green chiles
½ cup seeded and diced Roma tomatoes
1 12-ounce can of evaporated milk
¼ cup chopped cilantro (optional)
1 tablespoon of diced Roma tomato (for garnish)
Preparation
Grate cheese in a large mixing bowl. Add cornstarch and toss together to coat the cheese.
On medium heat, melt butter in a saucepan. Add garlic, scallions, salt chipotle, and cumin. Cook and stir for about 2 minutes. Add green onions and the tomatoes (1/2 cup). Continue to stir and cook for 2 more minutes. Do not brown or caramelize. Add in evaporated milk and bring to a boil. Add the cheese mixture and just as starts to melt, remove from heat.
Add cilantro and more seasoning to taste. You might want more salt. Place in serving dish and garnish with remaining tomatoes and sliced green onions.
Adapted from: All Recipes/Chef John
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