Chicken and Corn Empanadas

PIn it

Introduction

These hand-held empanadas combine seasoned chicken, corn, and melted cheese in a flaky crescent-roll crust, ready to bake straight from the fridge or freezer. You build and fill them in about 30 minutes, then pop them in the oven for a weeknight dinner or make-ahead meal that reheats beautifully.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 60 minutes
• Servings: 6

Ingredients

• 2 tablespoons vegetable oil
• 1 cup diced Oso sweet onions
• 1 diced red bell pepper
• 1 teaspoon (hot) crushed red pepper (optional)
• 1½ cup frozen corn kernels
• 2 teaspoons oregano
• 3 cups (1 pound) diced cooked chicken
• 6 ounces shredded Monterey Jack cheese
• Kosher salt and fresh ground black pepper to taste
• 2 packages (28 ounces) frozen crescent rolls
• 1 egg, lightly beaten with 1 tablespoon water

Instructions

1. In large skillet, heat oil and lightly brown onions.
2. Add pepper, crushed red peppers, corn, and oregano. Cook 5 minutes over moderate heat or until liquid has mostly cooked away.
3. Remove from heat; stir in chicken and cheese, season to taste and chill.
4. Unroll crescent dough into two perforated squares.
5. Place one square over second square.
6. Roll out with a little flour to form a single large rectangular sheet.
7. Cut out four circles about 5 inches in diameter.
8. Repeat with remaining package of rolls.
9. Refrigerate circles on waxed paper until firm, about 30 minutes.
10. Spoon ¼ cup filling into center of each circle, leaving a 1-inch border.
11. Brush edges with egg mixture.
12. Fold over to seal, stretching dough slightly.
13. Press edges together while pushing out any air pockets.
14. Seal by crimping with the tines of a fork.
15. Brush top with egg wash. Prick with fork.
16. Arrange empanadas on buttered and floured baking sheet.
17. Refrigerate until ready to bake, up to two days ahead of time.
18. Preheat oven to 400°F.
19. Bake 25 to 30 minutes or until puffy and brown and filling in bubbling hot.

Variations

Add cumin and smoked paprika: Stir ½ teaspoon cumin and ½ teaspoon smoked paprika into the filling after removing from heat for a deeper, warmer spice profile that complements the corn and chicken.

Swap in fresh cilantro: Replace the oregano with 2 tablespoons fresh cilantro, added after cooking the vegetables, for a brighter, more herbaceous flavor.

Use sharp cheddar instead of Monterey Jack: The sharper bite of aged cheddar will intensify the cheese flavor and add a slightly tangy note to the filling.

Add diced jalapeño: Include 1 fresh jalapeño, finely diced and added with the bell pepper, for heat and fresh pepper flavor that builds beyond the crushed red pepper.

Mix in black beans: Fold in ½ cup cooked black beans along with the chicken for added heartiness and a slightly earthier taste.

Tips for Success

Chill the filling before assembling: A cold filling is easier to handle and less likely to soak through the dough circles. This also gives the flavors time to meld.

Don’t overfill the empanadas: Stick to ¼ cup filling per circle and leave a 1-inch border. Overfilled ones burst open during baking and leak filling onto the sheet.

Press out air pockets carefully: Trapped air pockets can cause uneven browning and blowouts. Use your fingers or the fork tines to seal firmly as you fold.

Egg wash makes a difference: Brush the tops generously with the egg mixture before baking; it creates a glossy, golden-brown finish and helps you see when they’re done.

Freeze unbaked for later: You can freeze the assembled empanadas on a sheet tray, then transfer to a freezer bag and bake directly from frozen, adding 5–10 minutes to the bake time.

Storage and Reheating

Store baked empanadas in an airtight container in the refrigerator for up to 3 days. Unbaked empanadas keep in the freezer for up to 1 month; bake directly from frozen, adding 5–10 minutes to the bake time.

Reheat baked empanadas in a 350°F oven, uncovered, for 10–12 minutes until warmed through. A toaster oven works well for 1–2 empanadas. Avoid the microwave, which makes the crust soggy.

FAQ

Can I use rotisserie chicken to speed things up? Yes. Shred 1 store-bought rotisserie chicken (about 3 cups) and use it in place of the diced cooked chicken. The flavor will be slightly smokier but equally good.

What if I don’t have Monterey Jack cheese? Mozzarella, mild cheddar, or a Mexican blend cheese work well. Avoid very hard cheeses like parmesan, which won’t melt into the filling evenly.

Can I make these ahead and freeze them unbaked? Yes. Assemble the empanadas, place them on a parchment-lined baking sheet, freeze until solid (about 2 hours), then transfer to a freezer bag. Bake straight from frozen at 400°F for 35–40 minutes.

Do I need to thaw the crescent roll dough first? No. Work with it straight from the freezer; it softens as you unroll and handle it. If it becomes too soft to work with, chill it for 10 minutes before continuing.