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Thu, Apr 28 2011 post by Jessi

Featured Recipe: Baked Chicken Empanadas with Queso Dip

Cinco de Mayo is right around the corner! Rhodes blogger Jessi shows you how to make an incredibly tasty empanada using traditional Mexican flavors. Add the queso dip and this meal is s...

Three facts about me:

  1. My name is Jessi
  2. I am in college
  3. It is my finals week

That being said I got home tonight at 9:30pm, after finishing one of my classes for the semester. Needing to celebrate the end of this time consuming class, I decided to make some baked chicken empanadas. I do realize that only a college student decides to make random food at 9:30pm. However, my father was awake when they were done and the only thing he said was, “Can you make these again?” I think overall they were a great success!

If you are in need of a late night celebration try making these or you could make them for Cinco de Mayo!

Chicken Empanadas

  • 12 Rhodes™ Dinner Rolls, thawed to room temperature
  • 2 cups cooked diced chicken
  • 1 1/2 cups grated pepper jack cheese
  • 3 ounces cream cheese
  • 1/2 red bell pepper, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 2 tablespoons chopped cilantro
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper

These Baked Chicken Empanadas are the perfect dinner from Mexico using Rhodes

 

 

Flatten each roll into a 6 to 7-inch circle. Cover with plastic wrap and let rest while making filling.

These Baked Chicken Empanadas are the perfect dinner from Mexico using Rhodes

 

 

Combine remaining ingredients in a bowl and mix well.

These Baked Chicken Empanadas are the perfect dinner from Mexico using Rhodes

 

 

Remove plastic wrap from rolls. Place about 1/4 cup filling onto each circle being careful not to let it touch the edges.

These Baked Chicken Empanadas are the perfect dinner from Mexico using Rhodes

 

 

Wet the edges of each circle with water. This will help the dough stick together. Fold dough in half over filling and press the edges together with a fork to seal.

These Baked Chicken Empanadas are the perfect dinner from Mexico using Rhodes

Bake at 350°F 15-20 minutes or until nicely browned.

Queso Dip

  • 1 pound Mexican Velveeta
  • 10 ounce can diced tomatoes with green chiles
  • 4 ounce can diced green chiles

Cut cheese into pieces and place in a microwave safe bowl.

These Baked Chicken Empanadas are the perfect dinner from Mexico using Rhodes

 

 

Microwave one minute at a time until melted. Add tomatoes and green chiles and stir until well combined. Serve this with the empanadas for dipping.

These Baked Chicken Empanadas are the perfect dinner from Mexico using Rhodes

YUMMY! Seriously, these are so good. Perfect for this college student trying to finish the semester strong. As soon as I ate one I agreed with my dad, I will be making these again!

For other Mexican-inspired meals, be sure to check out our Lunes Latino (Latin Monday) posts.

Posted in Jessi, Main Dish
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Baked Chicken Empanadas

Servings: 12 | Skills: Intermediate | Prep Time: 30 min (not including thaw time) | Bake Time: 20 min

These incredibly tasty empanadas using traditional Mexican flavors are perfect for your Cinco de Mayo celebration. Add the queso dip and this meal is sure to please!

Baked Chicken Empanadas
4.8 / 5  (4 votes, 1 review )

Ingredients

12 Rhodes Yeast Dinner Rolls, thawed to room temperature
2 cups cooked diced chicken
1 1/2 cups grated pepper jack cheese
3 ounces cream cheese
1/2 red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons chopped cilantro
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon fresh ground black pepper

Queso Dip:
1 pound Mexican Velveeta
10 ounce can diced tomatoes with green chiles
4 ounce can diced green chiles


Instructions

Flatten each roll into a 6 to 7-inch circle. Cover with plastic wrap and let rest while making filling.

Combine remaining ingredients in a bowl and mix well.

Remove plastic wrap from rolls. Place about 1/4 cup filling onto each circle being careful not to let it touch the edges.

Wet the edges of each circle with water. Fold dough in half over filling and press the edges together with a fork to seal.

Bake at 350°F 15-20 minutes or until nicely browned.

Queso Dip:
Cut cheese into pieces and place in a microwave safe bowl. Microwave one minute at a time until melted. Add tomatoes and green chiles and stir until well combined.

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