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Barbecue Chicken Empanadas
Barbecue Chicken Empanadas

Before you jump to Barbecue Chicken Empanadas recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Dollars.

Remember when the only men and women who cared about the ecosystem were tree huggers and hippies? Those days are over, and it looks like we all realize our role in stopping and perhaps reversing the damage being done to our planet. According to the experts, to clean up the natural environment we are all going to have to make some changes. These modifications need to start taking place, and each individual family needs to become more environmentally friendly. Here are some tips that can help you save energy, for the most part by making your kitchen more green.

Refrigerators and freezers use a lot of electricity, particularly when they are not operating as efficiently as they should. You can save up to 60% on energy once you get a new one, in comparison with those from longer than ten years ago. The right temperature settings for your fridge and freezer, whereby you’ll be saving electricity and optimising the preservation of food, is 37F as well as 0F. You can certainly reduce how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

The kitchen alone gives you many small methods by which energy and money can be saved. Environmentally friendly living is not really that hard. A lot of it really is merely utilizing common sense.

We hope you got insight from reading it, now let’s go back to barbecue chicken empanadas recipe. You can cook barbecue chicken empanadas using 11 ingredients and 11 steps. Here is how you do it.

The ingredients needed to make Barbecue Chicken Empanadas:
  1. Take Bone-in chicken breasts (about 2 cups shredded)
  2. Use Corn on the cob (to yield about 1/2 cup kernels)
  3. Prepare Olive oil
  4. Prepare medium Potatoes, peeled and diced (about 1 cup)
  5. You need small Sweet onion, finely chopped (about 1/4 cup)
  6. Provide Fresh jalapeno, seeded and finely chopped, (about 2 tablespoons)
  7. Get large Garlic cloves, minced
  8. Prepare Barbecue Sauce
  9. Take Egg white
  10. Prepare Empanada discs (14 ounce package, found in frozen section of most markets), thawed overnight in refrigerator or a couple of hours on countertop (leave in package to thaw).
  11. You need Few springs fresh cilantro for garnish
Instructions to make Barbecue Chicken Empanadas:
  1. Place chicken in a large stock pot and add water to cover chicken. Bring to a boil, then immediately turn heat to low. Simmer for 20 minutes. Turn off heat, remove chicken from water and place on a plate to cool. Once cooled, pull chicken from bones into fine shreds. Measure out 2 cups and set aside. *Note: Do NOT overcook chicken, or the meat will be chewy. It will continue to cook during baking.
  2. Heat a heavy cast iron grill pan over high heat and add corn, turning cobs frequently until blackened in several spots, about 4 minutes per 4 sides. Remove from pan, let cool. Slice kernels from cobs and measure out 1/2 cup and set aside.
  3. Heat large saute pan over medium heat and add 1 tablespoon olive oil. Add diced potatoes and stir fry for approximately 10 minutes, until potatoes are soft and golden brown. Add chopped onion and chopped jalapeno and stir fry for an additional 5 minutes. Add minced garlic and continue to stir fry for another 2 minutes, so as not to burn the garlic.
  4. Lower heat to medium low, add shredded chicken, corn kernels, and 1 cup of barbecue sauce to pan and gently fold ingredients together to cover with sauce. Simmer mixture for about 5 minutes. Turn off heat and allow mixture to cool in pan.
  5. At this point, preheat oven to 350°F.
  6. Gently separate dough disks and, using a rolling pin, place each disc on a piece of wax paper and roll each disc out until each is about 1 inch larger in diameter. Scoop out 1/4 cup of filling and spread horizontally along the center of each empanada disc. Gently bring the bottom edge over the filling and press to the top of the disc to form a semi-circle and press firmly together to seal. Starting from one corner of the empanada to the other end, pinch to seal or simply crimp together with a fork. Set side-by-side down the length of a parchment-lined half baking sheet. You should have 10 filled empanadas with leftover filling that will go well as a topping over rice.
  7. Whip egg white until foamy and, using a pastry brush, lightly brush tops (including crimped parts) of each filled empanada.
  8. Bake at 350°F for 20 minutes, until tops of empanadas are golden brown.
  9. Remove from oven, let cool for 5 minutes, and serve.
  10. *Serve alongside barbecue rice and garnish with fresh cilantro.
  11. Note: Filling can be made ahead and stored in the refrigerator overnight.

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