Southwestern Chicken Empanadas

You all know how I LOVE to recreate my leftovers. I did it again with my leftover Southwestern and rice. We ate some as is, but we still have quite a bit. It gets boring eating foods the same way time after time, so I shake things up and change them around. I made some empanadas with some of my leftovers this time.

I made my basic dough, added some cheese for Larry and fried them up. For really light and flaky empanadas, roll the dough very thin. Then fill them with what you like. I have a tendency to overfill them, which makes folding them over a bit challenging at times.

The deep fryer is filled with canola oil, and I heated it up to 350* F or 180*C. I fried the empanadas for about 5 minutes, or until they were completely golden and crispy. You can bake or fry empanadas. I have had them both ways, but I like them better fried. I find they just come out so light and flaky and crispy on the outside when fried. Of course if you are trying to cut back on calories, baking them is a healthier option, but we all know FAT TASTES GOOD!!!! 🙂

I did serve them with a big salad, so that make the meal healthier, right?! 🙂

There is ALWAYS many ways to cook your food. As I always say, play with your food. Have fun with it. Be creative. Life is short. Enjoy. Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

Unknown's avatar

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

30 thoughts on “Southwestern Chicken Empanadas”

  11. Pingback: My Argentine Feast – Part 4 – Chicken And Vegetable Empanadas – A Jeanne in the Kitchen
  12. Pingback: Turn It Into Empanadas – A Jeanne in the Kitchen

Leave a reply to noga noga Cancel reply