Baked Chicken Empanadas with Hatch Chile

Baked Chicken Empanadas with Hatch Chile - Savory Pie Recipes

Moms, this is a great recipe for your kids. They’ll love empanadas and you can feel good about making them because they’re baked instead of fried. Plus, the homemade dough will give them something to do while you get dinner ready! The best part – no one has to know that it’s healthy too!  Enjoy!
This blog post intro paragraph is engaging with its use of parent-child language (“kids”, “feel good”) as well as a tone that is lighthearted and fun.

prep: 25 mins cook: 35 mins total: 60 mins Servings: 10 Yield: 10 empanadas


½ cup Mexican-style corn

½ cup diced onion

1 tablespoon salted butter

½ cup shredded Oaxaca cheese

1 fire-roasted Hatch green chile, chopped

1 teaspoon adobo seasoning (such as Goya®)

1 cup diced cooked chicken

¼ cup shredded Cheddar cheese

1 (14 ounce) package frozen empanada shells (such as Goya® discos)


Preheat the oven to 350 degrees F (175 degrees C).

Melt butter in a skillet over medium-high heat. Add onion and saute until softened, about 5 minutes. Add chicken, corn, Hatch chile, and adobo seasoning. Cook until mixture is warmed through, about 5 minutes. Remove filling from heat.

Set out empanada discs and place 2 tablespoons filling onto each disc. Sprinkle with 1 1/2 tablespoons Oaxacan cheese. Brush edge of discs with water and fold over to create half circles. Crimp to seal. Arrange on a baking sheet.

Bake in the preheated oven for 20 minutes. Remove empanadas and sprinkle Cheddar cheese on top. Continue baking until cheese is melted and golden brown, about 5 more minutes.

Nutrition Facts:

Per Serving: 192 calories; protein 9.4g; carbohydrates 23.6g; fat 7.3g; cholesterol 22.5mg; sodium 317.7mg.

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