Craving a delicious and satisfying meal that's both easy to make and incredibly flavorful? Look no further! These Buffalo Chicken Empanadas are the perfect answer for a quick weeknight dinner, a game-day snack, or a crowd-pleasing appetizer. This recipe combines the spicy kick of buffalo chicken with the flaky goodness of homemade empanadas, creating a truly unforgettable taste sensation. Get ready to impress your friends and family with this simple yet stunning dish!
Ingredients:
For the Empanada Dough:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- ½ cup ice water
For the Buffalo Chicken Filling:
- 2 cups cooked chicken, shredded (rotisserie chicken works perfectly!)
- ½ cup buffalo wing sauce (adjust to your spice preference)
- ¼ cup ranch dressing or mayonnaise
- ¼ cup chopped celery
- ¼ cup chopped red onion
- 2 tablespoons chopped fresh cilantro (optional)
- Salt and pepper to taste
Instructions:
Making the Empanada Dough:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in the butter: Add the chilled butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. Work quickly to prevent the butter from melting.
- Add ice water: Gradually add the ice water, mixing until the dough just comes together. Do not overmix.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. This allows the gluten to relax, resulting in a flakier crust.
Preparing the Buffalo Chicken Filling:
- Combine ingredients: In a medium bowl, combine the shredded chicken, buffalo wing sauce, ranch dressing, celery, red onion, and cilantro (if using). Season with salt and pepper to taste. Mix well to ensure everything is evenly coated.
Assembling and Baking the Empanadas:
- Roll out the dough: On a lightly floured surface, roll out the chilled dough to about ⅛ inch thickness. Use a 4-inch cookie cutter or a knife to cut out circles.
- Fill the empanadas: Place a spoonful of the buffalo chicken filling in the center of each dough circle.
- Seal the empanadas: Fold the dough over to form a half-moon shape, crimping the edges with a fork to seal.
- Bake: Place the empanadas on a baking sheet lined with parchment paper. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the crust is golden brown and the filling is heated through.
Serving Suggestions:
Serve these delicious Buffalo Chicken Empanadas warm, alongside your favorite dipping sauce, such as extra ranch dressing, sour cream, or a side of guacamole for a refreshing contrast.
Tips and Variations:
- For a richer flavor, use homemade chicken stock instead of water when making the dough.
- Feel free to experiment with different cheeses in the filling, such as cheddar, Monterey Jack, or pepper jack.
- Add a sprinkle of your favorite seasoning blend, like paprika or garlic powder, to the dough before baking for extra flavor.
- If you prefer a less spicy dish, use a milder buffalo wing sauce or reduce the amount.
- For a vegetarian option, substitute the chicken with jackfruit or mushrooms.
Nutritional Information (per empanada, approximate):
- Calories: Approximately 300-350
- Protein: 15-20g
- Fat: 15-20g
- Carbohydrates: 25-30g
This recipe offers a healthy balance of protein and flavor, making it a perfect choice for a delicious and satisfying meal. Enjoy!