Spicy Baked Chicken Empanadas with Hatch Chile: A Flavor Fiesta!

Empanadas are a beloved staple in many cultures, offering a delightful combination of savory fillings encased in a flaky, golden crust. This recipe elevates the classic empanada by incorporating the smoky heat of Hatch chiles and succulent baked chicken. The result? A flavor explosion that’s both comforting and exciting. These Spicy Baked Chicken Empanadas with Hatch Chile are perfect for appetizers, snacks, or even a satisfying main course. Get ready to embark on a culinary adventure that will tantalize your taste buds and leave you craving more!

Why Hatch Chiles?

Hatch chiles, grown exclusively in the Hatch Valley of New Mexico, are renowned for their unique flavor profile. They offer a mild to medium heat with an earthy, slightly sweet taste that sets them apart from other peppers. When roasted, their flavors intensify, adding a wonderful depth to any dish. In this recipe, Hatch chiles bring a distinctive Southwestern flair that complements the chicken and spices beautifully. If you can’t find fresh Hatch chiles, you can use canned or frozen roasted Hatch chiles as a convenient alternative. Look for them in the Southwestern section of your grocery store or online.

The Secret to a Perfect Empanada Crust

The crust is arguably the most important part of an empanada. A good empanada crust should be flaky, tender, and able to hold its shape without becoming soggy. This recipe utilizes a homemade dough, but you can also use store-bought empanada discs for a quicker option. Here are a few tips for achieving the perfect empanada crust:

* **Use Cold Ingredients:** Cold butter and cold water are essential for creating a flaky crust. The cold butter pieces create layers of steam as they bake, resulting in a light and airy texture.
* **Don’t Overmix:** Overmixing develops the gluten in the flour, leading to a tough crust. Mix the dough just until it comes together, then gently knead it a few times to form a smooth ball.
* **Rest the Dough:** Resting the dough allows the gluten to relax, making it easier to roll out and preventing it from shrinking during baking.
* **Brush with Egg Wash:** An egg wash gives the empanadas a beautiful golden-brown color and adds a slight shine.

Ingredients You’ll Need

Here’s a comprehensive list of the ingredients you’ll need to create these delectable Spicy Baked Chicken Empanadas with Hatch Chile:

**For the Empanada Dough:**

* 2 1/2 cups all-purpose flour, plus more for dusting
* 1 teaspoon salt
* 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
* 1/2 cup ice water
* 1 large egg, beaten (for egg wash)

**For the Chicken Filling:**

* 2 cups cooked chicken, shredded (rotisserie chicken works great!)
* 1 tablespoon olive oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1 red bell pepper, chopped
* 1-2 Hatch chiles, roasted, peeled, seeded, and chopped (or 4 ounces canned roasted Hatch chiles, chopped)
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* 1/4 teaspoon smoked paprika
* 1/4 teaspoon cayenne pepper (optional, for extra heat)
* 1/2 cup chicken broth
* 1/4 cup chopped cilantro
* Salt and pepper to taste

**Equipment:**

* Large mixing bowl
* Pastry blender or food processor
* Rolling pin
* 4-inch round cookie cutter or bowl
* Baking sheet
* Parchment paper

Step-by-Step Instructions: Making the Empanadas

Now, let’s dive into the detailed instructions for creating these mouthwatering empanadas:

**Part 1: Making the Empanada Dough**

1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour and salt.
2. **Incorporate the Butter:** Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. Alternatively, you can use a food processor for this step. Pulse until the mixture resembles coarse crumbs.
3. **Add Ice Water:** Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
4. **Form the Dough:** Turn the dough out onto a lightly floured surface and gently knead it a few times to form a smooth ball. Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 hours.

**Part 2: Preparing the Chicken Filling**

1. **Sauté the Vegetables:** Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and red bell pepper and cook for another 3-4 minutes, until slightly tender.
2. **Add Hatch Chiles and Spices:** Stir in the chopped Hatch chiles, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, until fragrant.
3. **Incorporate the Chicken and Broth:** Add the shredded chicken and chicken broth to the skillet. Stir well to combine.
4. **Simmer and Thicken:** Bring the mixture to a simmer and cook for 5-7 minutes, or until the broth has reduced and the filling has thickened slightly.
5. **Add Cilantro and Season:** Stir in the chopped cilantro and season with salt and pepper to taste. Remove from heat and let the filling cool completely.

**Part 3: Assembling and Baking the Empanadas**

1. **Preheat Oven and Prepare Baking Sheet:** Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. **Roll Out the Dough:** On a lightly floured surface, roll out the chilled empanada dough to about 1/8-inch thickness.
3. **Cut Out Circles:** Use a 4-inch round cookie cutter or bowl to cut out circles from the dough. Re-roll scraps as needed.
4. **Fill the Empanadas:** Place a spoonful (about 2 tablespoons) of the cooled chicken filling in the center of each dough circle.
5. **Fold and Seal:** Fold the dough over to form a half-moon shape. Press the edges together with your fingers to seal. For a decorative touch, crimp the edges with a fork.
6. **Egg Wash:** Brush the tops of the empanadas with the beaten egg wash.
7. **Bake:** Arrange the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
8. **Cool and Serve:** Let the empanadas cool on the baking sheet for a few minutes before serving. Serve warm and enjoy!

Tips for Success

* **Make Ahead:** The empanada dough and chicken filling can be made ahead of time and stored separately in the refrigerator for up to 2 days. This makes the assembly process much quicker.
* **Freezing:** Unbaked empanadas can be frozen for up to 2 months. Freeze them on a baking sheet until solid, then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
* **Variations:** Feel free to customize the filling with your favorite ingredients. Some popular additions include black beans, corn, cheese, or other vegetables.
* **Spice Level:** Adjust the amount of Hatch chiles and cayenne pepper to your preference. If you’re sensitive to heat, use fewer Hatch chiles or omit the cayenne pepper altogether.
* **Dipping Sauces:** Serve the empanadas with your favorite dipping sauces, such as sour cream, guacamole, salsa, or a creamy cilantro-lime sauce.

Serving Suggestions

These Spicy Baked Chicken Empanadas with Hatch Chile are incredibly versatile and can be enjoyed in a variety of ways:

* **Appetizer:** Serve them as a flavorful appetizer at your next party or gathering.
* **Snack:** Enjoy them as a satisfying snack any time of day.
* **Lunch:** Pack them in your lunchbox for a delicious and portable meal.
* **Dinner:** Serve them as a main course with a side salad or Mexican rice.
* **Game Day:** They’re the perfect game-day snack, sure to please a crowd.

Nutritional Information (Approximate, per empanada)

* Calories: 250-300
* Fat: 15-20g
* Saturated Fat: 8-10g
* Cholesterol: 40-50mg
* Sodium: 300-400mg
* Carbohydrates: 20-25g
* Fiber: 2-3g
* Protein: 10-12g

**Note:** Nutritional information can vary depending on the specific ingredients used.

Recipe Card

**Spicy Baked Chicken Empanadas with Hatch Chile**

A flavorful and satisfying recipe for baked chicken empanadas with a spicy Hatch chile kick!

**Prep Time:** 45 minutes
**Cook Time:** 25 minutes
**Total Time:** 1 hour 10 minutes
**Yield:** 12 empanadas

**Ingredients:**

* **Empanada Dough:**
* 2 1/2 cups all-purpose flour
* 1 teaspoon salt
* 1 cup (2 sticks) cold unsalted butter, cubed
* 1/2 cup ice water
* 1 large egg, beaten (for egg wash)
* **Chicken Filling:**
* 2 cups cooked chicken, shredded
* 1 tablespoon olive oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1 red bell pepper, chopped
* 1-2 Hatch chiles, roasted and chopped (or 4 oz canned)
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* 1/4 teaspoon smoked paprika
* 1/4 teaspoon cayenne pepper (optional)
* 1/2 cup chicken broth
* 1/4 cup chopped cilantro
* Salt and pepper to taste

**Instructions:**

1. **Make the Dough:** Combine flour and salt. Cut in butter until coarse crumbs form. Add ice water until dough comes together. Flatten into a disc, wrap, and chill for 30 minutes.
2. **Prepare the Filling:** Sauté onion, garlic, and bell pepper. Add Hatch chiles and spices. Stir in chicken and broth. Simmer until thickened. Add cilantro and season.
3. **Assemble Empanadas:** Preheat oven to 375°F (190°C). Roll out dough and cut out circles. Fill with chicken mixture. Fold and seal edges. Brush with egg wash.
4. **Bake:** Bake for 20-25 minutes, until golden brown. Cool slightly before serving.

Conclusion

These Spicy Baked Chicken Empanadas with Hatch Chile are a delicious and versatile dish that’s perfect for any occasion. The combination of flaky crust, savory chicken filling, and the unique flavor of Hatch chiles creates a truly unforgettable culinary experience. So, gather your ingredients, put on your apron, and get ready to enjoy a flavor fiesta in your own kitchen! Whether you’re a seasoned cook or a beginner, this recipe is easy to follow and guaranteed to impress. Enjoy!