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Aug 30, 2015

Mini Chicken Empanadas with Cheese and Chiles

Mini Chicken Empanadas with Cheese and Chiles

It was really difficult not to devour more than my share of these Mini Chicken Empanadas when I pulled them out of the oven. They are ridiculously tasty... and so easy peasy to make!

Aren't they cute?

Mini Chicken Empanadas with Cheese and Chiles

An empanada is a stuffed bread or pastry which is either baked or deep fried. Their origination is Iberian (Portuguese and Spanish), and there are many iterations of empanadas throughout the world.

This version consists of pie dough filled with cheeses, chicken, and chiles, and baked before serving. They are soooo good!

You can serve these hot or at room temperature. They are perfect for game day as well as tailgating. You can also make these in advance and freeze them before baking. Just bake them when you need them!

Mini Chicken Empanadas with Cheese and Chiles

This week, the Secret Recipe Club members are going tailgating! My assigned blogger is Ashley from Rainstorms and Love Notes. Ashley lives in North Carolina, and blogs about food, love, life, cats, and TV binge watching (totally get that). She's adorable.

Along with the recipe for these empanadas, I was intrigued by these Sweet & Spicy Chicken Wings, these chicken jalapeño bites, these taco bites, and these Chicken and Waffle Bites. I finally settled on these empanadas, as they are so portable! Perfect for tailgating.

Mini Chicken Empanadas with Cheese and Chiles

Mini Chicken Empanada Recipe

Very slightly adapted from Rainstorms and Love Notes, inspired by The Food Network


1 cup shredded chicken (I used meat from a rotisserie chicken)
2/3 C (about 5 ounces) shredded taco cheese 
2 ounces cream cheese, softened
2 tsp diced pickled jalapeño peppers
2 tsp pickled  jalapeño juice
2 tsp fresh sweet cayenne or other fresh peppers (optional)
1 tsp cumin
1/2 tsp salt
1/4 tsp pepper
1 package refrigerated pie crust, or homemade pie crust of your choice (enough for the top and bottom crust of a pie)


  1. Preheat the oven to 400 degrees F and line one baking sheet with parchment paper.
  2. Mix the chicken, cheeses, jalapeños, jalapeño juice, cayenne peppers, cumin, salt, and pepper together. 
  3. Unroll the pie crusts and cut into 3 inch circles with cookie cutters or a drinking glass. Gather up the scraps into a ball and roll them out to cut more circles. I ended up with 20. 
  4. Place a heaping teaspoon of the filling in the middle of the crust. Don't over fill or they will pop open. Using a fork, seal the edges together. 
  5. Bake on a lined baking sheet for 15 to 20 minutes, until golden. 
Make ahead tips: You can assemble them and freeze them up to 30 days before baking. You can also reheat leftovers in a 325 degree F oven for 10 minutes. 

Would you like to comment?

  1. These look GORGEOUS, Karen! :D And loaded with fantastic flavors! What a wonderful choice for the SRC! :D

  2. These look great, in fact they are very similar to Brazilian "pasteis", so I grew up enjoying this type of delicacy

    great choice for your assignment!

  3. What an awesome looking recipe! I just live things that involve hot peppers and cheese!

  4. What a perfect coincidence! I was just asking a friend about pickled jalapenos and he bought me a jar. So now I have the only ingredient for this recipe that I would not ordinarily have had in my pantry. Can't wait to make them. So cute:)!

  5. Nice looking empanadas, and an excellent reveal day choice!

  6. They're the perfect tailgating food! Great SRC recipe!

  7. These look beautiful! Now I am really having a craving for empanadas. Great pick for tailgating.

  8. So pretty. We love empanadas in our house!

  9. These are beautiful! What a fun thing for a tailgate.

  10. I love empanadas so much. I never make chicken ones, but these look fantastic. Wonderful SRC post.

  11. These would be perfect for one of my Tapas Nights, and I love empanadas as well.


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