• Mini Empanadas Stuffed with Glorys Tomatoes, Cheese, and Chicken



    Yield: 20-24 empanadas

    • Ingredients
    • Chicken breasts, pre-cooked
      1 lb.
    • Onion, medium, finely diced
      1 ea.
    • Jalapeño chile, minced
      1 ea. (ribs and seeds removed for less heat, if desired)
    • Olive oil
      1 Tbsp.
    • Chili powder
      ¼ tsp.
    • NatureSweet Glorys Tomatoes,
      1 ea. chopped, 1 container
    • Salt
      to taste
    • Ground black pepper
      to taste
    • Cilantro, chopped
      ½ cup
    • Jack cheese, grated
      ¾ cup

    Empanada assembly

    • Ingredients
    • Empanada dough disks, frozen,
      1 pkg., 2 ea. thawed (or refrigerated pie crust cut into 5” rounds)
    • Egg, lightly beaten with 1 ea.
      1 Tbsp. water (do not beat until ready to bake)


    1. For the filling: Shred some pre-cooked chicken meat and set aside.
    2. Sauté the onion and jalapeños in olive oil; cook until soft, 5 minutes. Stir in chili powder and tomatoes. Cook over medium until mixture has thickened, 12 to 15 minutes. Season with salt and pepper. Let cool. Fold in the cilantro, cheese, and shredded chicken.
    3. For the empanadas assembly: Place about 1 tablespoon of filling in the center of each pastry round. Fold in half, lightly pressing out excess air, to create half-moons. Crimp the edges together with your fingers or a fork to seal. If desired, at this point, freeze the uncooked empanadas on a baking sheet until firm, about 2 hours. Wrap tightly in plastic; freeze in plastic bags for later use.
    4. To bake fresh or frozen empanadas, preheat oven to 400°F. Place the empanadas on parchment-lined baking sheets. Brush tops with egg wash. Bake until golden brown, about 30 to 40 minutes.