The Irresistible Chicken Empanada Filling

The heart of any great empanada lies in its filling, and this recipe makes it incredibly easy and time-efficient. We prioritize flavor without sacrificing convenience. For those busy days, a store-bought rotisserie chicken is your best friend. Its pre-cooked, juicy meat saves a significant amount of preparation time. However, if you have a little extra time and want to infuse a smoky depth right from the start, grilling a few chicken breasts beforehand is an excellent alternative. Simply season them well, grill until cooked through, and then shred.

Once you have your chicken, whether rotisserie or freshly grilled, the next step is to shred the entire chicken into small, bite-sized pieces. It’s crucial to remove any skin from a rotisserie chicken, as it can become rubbery in the filling. Transfer the shredded chicken to a large mixing bowl, creating the foundation for your flavorful mixture. To this, we add a trio of textures and tastes: sweet corn for a burst of freshness, shredded cheese for a creamy binder and gooey texture, and finely chopped jalapeño for a delightful kick of heat. Adjust the amount of jalapeño to your spice preference – you can even remove the seeds and membranes for a milder flavor, or leave them in for extra warmth.

Now for the wet ingredients, which are critical for bringing all the flavors together and ensuring a moist, cohesive filling. In a blender, combine tomato sauce, chipotle peppers in adobo sauce, a generous handful of fresh cilantro, a robust taco seasoning blend, vibrant lime zest, and freshly squeezed lime juice. The chipotle peppers in adobo are key here, providing a smoky, moderately spicy flavor that elevates the entire dish. Blend these ingredients until completely liquified and smooth, creating a richly spiced and aromatic sauce. Pour this vibrant sauce directly over your shredded chicken and vegetable mixture. Mix everything thoroughly, ensuring every piece of chicken and every kernel of corn is coated in the delicious sauce. This simple step transforms individual components into a harmonious, ready-to-assemble empanada filling.

Dad’s Seasonings

Elevate your grilling game with our signature seasonings!

Order Now

Why Grill Your Empanadas?

While empanadas are traditionally fried or baked, grilling them introduces a unique and incredibly appealing dimension to this beloved dish. Grilling imparts a subtle smoky flavor that perfectly complements the savory chicken filling, a depth of taste you won’t achieve with other cooking methods. The direct heat on the grill creates a beautifully crispy, slightly charred exterior on the dough, enhancing its flaky texture and visual appeal. This method also often results in a less greasy finish compared to deep-frying, allowing the flavors of the filling to truly shine.

The controlled environment of a grill, especially when using indirect heat, allows for even cooking and a consistent golden-brown crust. It’s an excellent way to prepare these appetizers for outdoor gatherings, adding an authentic backyard barbecue vibe to your spread. The experience of grilling also makes the process more engaging and enjoyable, turning a simple appetizer into a culinary event. If you’ve never grilled empanadas before, prepare to be surprised by the incredible texture and flavor profile it brings.

Assembling Your Empanadas Like a Pro

Assembling empanadas might seem daunting at first, but with a few simple steps, you’ll be creating perfectly sealed, beautiful pastries in no time. For convenience and consistent results, we highly recommend using store-bought frozen empanada dough disks, such as those from Goya. These disks are readily available in most supermarkets and are perfectly portioned for individual empanadas, saving you the effort of making dough from scratch. If you’re feeling ambitious, homemade empanada dough can certainly be used, but for ease and speed, pre-made disks are ideal.

Take one dough disk and place a generous spoonful of your prepared chicken filling in the center. Don’t overfill, as this can make sealing difficult and lead to leakage during cooking. Next, prepare an egg wash by whisking together two eggs with half a cup of water. This simple mixture serves as an essential “glue” for sealing the empanadas and also provides that desirable golden-brown, glossy finish when cooked. Dip your finger or a small pastry brush into the egg wash and lightly coat the outer edges of the dough disk.

To tightly close the empanada, carefully fold the dough disk over the filling, creating a half-moon shape. Gently press the edges together with your fingers to seal them, ensuring no filling can escape. For a classic, decorative, and extra-secure seal, you can crimp the edges. Starting from one corner, fold the very tip of the sealed edge inwards, then repeat this process all the way around the curve of the empanada, creating a beautiful wave-like trim. This technique, known as “repulgue” in Spanish, is a hallmark of traditional empanadas. A simpler, yet equally effective option is to use the tines of a fork to press down firmly along the entire sealed edge, creating a patterned, tight seal. Choose the method you find most comfortable and effective.

Once all your empanadas are assembled and sealed, place them on a wire rack. Before grilling, brush the tops of each empanada with the remaining egg wash. This final touch will contribute to that gorgeous, golden-brown hue and slightly crispy exterior as they cook on the grill.

Grilling Your Empanadas to Perfection

Grilling empanadas adds a wonderful smoky flavor and a uniquely crispy crust that sets them apart. To achieve optimal results, preparation is key. Begin by preheating your grill to 375 degrees Fahrenheit (approximately 190 degrees Celsius). It’s crucial to set up your grill for indirect heat. This means creating a zone where the empanadas can cook without being directly over the flame, preventing them from burning on the outside before the dough is fully cooked and the filling is heated through. For a gas grill, this usually involves turning off one or more burners, placing the empanadas over the unlit section, and cooking with the lid closed. For a charcoal grill, arrange the hot coals to one side and place the empanadas on the opposite side.

Once the grill reaches the target temperature and your indirect heat zone is established, carefully transfer the egg-washed empanadas from the wire rack to the indirect heat area of the grill. Close the lid and cook for approximately 25 minutes. The exact cooking time can vary based on your grill’s efficiency and external conditions, so keep a close eye on them. You’re looking for a beautiful golden-brown crust that is firm to the touch, indicating the dough is fully cooked and flaky. The internal filling should also be thoroughly heated.

Don’t be afraid to check them periodically. If you notice one side browning faster than the other, rotate the empanadas to ensure even cooking. Avoid opening the grill lid too frequently, as this can cause temperature fluctuations and extend the cooking time. The goal is a uniform golden finish and a deliciously cooked interior. Once perfectly grilled, carefully remove the empanadas from the grill and let them rest for a few minutes before serving. This allows the filling to set and prevents any steam from making the crust soggy.

For those who prefer alternative cooking methods, these empanadas can also be baked or air-fried. To bake, preheat your oven to 375°F (190°C), place empanadas on a baking sheet, and bake for 20-25 minutes, or until golden brown. For air frying, preheat to 350°F (175°C) and cook in batches for 10-15 minutes, flipping halfway, until crispy and golden.

Crafting the Zesty Cilantro Lime Cream Dipping Sauce

While your grilled chicken empanadas are developing that perfect golden crust and smoky flavor on the grill, it’s the ideal time to prepare the accompanying cilantro lime cream dipping sauce. This sauce is not merely an optional extra; it’s a vital component that brings a burst of fresh, tangy flavor to cut through the richness of the empanadas. It serves as a fantastic, lighter alternative to heavier condiments like traditional mayonnaise or other rich dips, adding a vibrant freshness that truly elevates the dish.

The beauty of this dipping sauce lies in its simplicity and the freshness of its ingredients. In a food processor or a high-speed blender, combine the key components: Supremo Mexican sour cream, a generous amount of fresh cilantro, and the juice of a freshly squeezed lime. Supremo Mexican sour cream is preferred for its slightly tangier and thinner consistency compared to regular sour cream, which creates a lighter, more authentic sauce. If Mexican sour cream isn’t available, regular sour cream or even Greek yogurt can be used as a substitute, though you might need to thin it slightly with a touch of milk or water. Blend these ingredients together until the mixture is completely smooth and creamy, and the cilantro is finely incorporated, giving the sauce a beautiful pale green hue.

Once blended, transfer the luscious cilantro lime cream to a dipping bowl and set it aside. The flavors will meld beautifully as it rests, becoming even more vibrant. When your grilled chicken empanadas are ready, remove them from the grill, let them cool down for a few minutes (they will be piping hot!), and then serve them immediately with this deliciously fresh and zesty cilantro lime cream. The creamy tang of the sauce perfectly balances the savory, smoky notes of the empanadas, creating a truly unforgettable bite. Enjoy this harmonious duo!

Serving and Pairing Suggestions

Grilled chicken empanadas are incredibly versatile and can be enjoyed in various ways, making them perfect for almost any occasion. As a standout appetizer, they are ideal for parties, game days, or casual get-togethers. Arrange them artfully on a platter with the cilantro lime cream in the center for easy dipping. Their individual portion size makes them excellent finger food that guests can easily grab and enjoy while socializing.

Beyond appetizers, these empanadas can also be transformed into a satisfying main course. Serve two or three per person alongside complementary side dishes for a complete meal. Excellent accompaniments include a fresh green salad with a light vinaigrette, fluffy cilantro-lime rice, or hearty black beans. For an even more authentic experience, consider serving them with a side of homemade salsa verde or a chunky guacamole.

When it comes to beverages, grilled chicken empanadas pair wonderfully with a variety of options. A crisp Mexican lager or a light-bodied pilsner can cut through the richness of the filling. For wine enthusiasts, a zesty Sauvignon Blanc or a dry Rosé would complement the fresh cilantro lime cream. Non-alcoholic options like sparkling limeade, iced tea, or a refreshing agua fresca also make excellent choices, enhancing the vibrant flavors of the dish without overpowering them.

Frequently Asked Questions