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Buffalo Chicken Empanadas

Crispy, golden-brown pastry triangles filled with spicy buffalo shredded chicken and melted cheese.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 empanadas
Course: Appetizer, Snack
Cuisine: American, Fusion
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 2 cups shredded chicken rotisserie preferred
  • 0.5 cup buffalo hot sauce
  • 4 oz cream cheese softened
  • 0.5 cup Monterey Jack cheese shredded
  • 0.25 cup blue cheese crumbles optional
  • 2 tbsp green onions chopped
Dough & Assembly
  • 12 empanada discs store-bought or homemade
  • 1 egg for wash
  • 1 tbsp water

Equipment

  • Mixing bowls
  • Baking sheet
  • Pastry brush
  • Fork

Method
 

  1. In a large bowl, mix shredded chicken, buffalo sauce, cream cheese, Monterey Jack, and blue cheese until well combined.
  2. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  3. Place 2 tablespoons of filling onto each empanada disc.
  4. Fold discs in half and seal the edges by pressing with a fork.
  5. Whisk the egg and water to make an egg wash; brush generously over the tops of the empanadas.
  6. Bake for 18-22 minutes until golden brown and crispy.
  7. Allow to cool for 5 minutes before serving with sour cream or ranch.

Notes

Can be air-fried at 375°F for 10-12 minutes for extra crunch.