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Green Chile Chicken and Queso Empanadas




Source of Recipe


Laurel


Recipe Introduction


The filling ingredients are from Food Network's Tyler Florence. Idea for use of biscuits as dough from a Southern Living cookbook recipe. (Laurel)


List of Ingredients




Salsa Verde:

3 cups purchased salsa verde (green chile enchilada sauce works) or make your own:

8 medium tomatillos (about 1.5 lbs.), husked and rinsed
1 to 2 jalapenos, stemmed
1 onion, quartered
3 garlic cloves
1 handful fresh cilantro leaves, coarsely chopped
1 lime, juiced
Salt

Empanadas:

2 cups finely shredded, cooked chicken
1 cup crumbled queso fresco

Make your own empanada dough or use puff pastry or Pillsbury Grands biscuits (I used Grands biscuits)

Egg wash




Recipe



Salsa Verde Instructions:

Bring pot of water to a boil; add tomatillos, jalapeno, onion, and garlic. Simmer for 10 to 15 minutes until tomatillos are soft. Drain and cool slightly. Combine tomatillos, jalapeno, onion, garlic, cilantro, and lime juice in blender. Add 1/4 cup water and process to coarse puree; season with generous pinch of salt. There should be about 3 cups of salsa verde. Use 1-1/2 cups in the empanada mixture and the remaining can be served on the side as a dip.

Empanada Instructions:
Combine shredded chicken and queso fresco in large mixing bowl. Pour in 1-1/2 cups salsa verde and fold the ingredients together to moisten. Use as filling for empanadas.

For Dough:

Separate can of dough into 8 biscuits (this is if you're only using 1 can; you might need more to use up all of filling). Separate each biscuit in half to make 16 rounds. Roll each round on a lightly floured surface to a 4-inch circle.

Spoon 1 heaping tablespoon chicken mixture in center of each dough circle. Fold dough over filling, pressing edges with a fork to seal. Cover empanadas with plastic wrap, and chill 30 minutes.

If baking now, place empanadas on lightly greased baking sheets. Brush evenly with beaten egg. Prick a few holes in top of empanadas for steam to escape. Bake at 350° for about 18 minutes or until golden. Cool 5 minutes on baking sheets. Serve.

If freezing: After the empanadas are filled and the edges sealed with an egg wash, lay them on a cookie sheet that's been covered with wax paper; cover the pastries with wax paper and freeze overnight. When solid, store in ziplock bags or plastic freezer containers.

To bake frozen empanadas: Put them frozen on a cookie sheet lined with parchment in a 375° oven for 30 or so minutes (mine took longer to really brown).