Turn It Into Empanadas

You all know how much I love re-creating with my leftovers. It just makes my day. I got to re-create once again, this time using my cilantro rice Colorful Cilantro Rice. I added some Costco rotisserie chicken and turned my rice and chicken into dinner-sized empanadas Southwestern Chicken Empanadas. I served them with a simple salad and a glass or two of Pinot Grigio, and we had a perfect meal out on our beloved deck. It is getting top be deck season again, and we love every minute of it. 🙂

Costco chicken is one of God’s gifts that just keeps on giving. Since it is just the two of us, we can always get at least 2-3 meals, plus meals for our fur babies out of just one chicken. They had chicken last night too. I used some of the Costco chicken and added it to my cilantro rice, then folded it into my empanadas. I added some shredded cheese to Larry’s.

Before popping them in the oven, I gave them a good brushing with an egg wash. I baked them at 375* F or 191* C. for about 30 minutes, but they just weren’t browning up. So I put them in the deep fryer for about 3-5 minutes to finish them, and to make them nice and crispy and a beautiful golden brown, before serving.

You can bake or fry empanadas, and for these I actually did both. I baked them first, and then deep fried them. I actually prefer to fry my empanadas anyway. I like the flavor and texture better. I just didn’t because of their size, and we only have a small fryer.

It was a win/win all the way around. It was quick and easy and I got to use up my leftovers. WHOOOOO HOOOOOOO!!!! Life is definitely good! 🙂

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

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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.

16 thoughts on “Turn It Into Empanadas”

      2. I just use my basic-go-to dough – 1 1/2 cups flour, 6 TBSP cold butter, cubed, 1 tsp salt, 1 egg, 5-6 TBPS heavy whipping cream. Mix the butter, flour and salt first, using the food processor,, until it resembles sand. Then add the egg and cream and mix until it forms into a ball. wrap in plastic wrap and refrigerate for at least 30 minutes or so, then roll out very thin. The thinning you can make your dough, the flakier the crust will be.

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