Ingredients & Substitutes

Instructions

1. 1

   Roast 2 large poblano peppers until charred, then peel, deseed, and dice them.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet over medium heat, then add 0.5 medium finely diced onion and cook for 3-4 minutes until softened.

3. 3

   Add 2 minced garlic cloves and 1 pound of cubed chicken breast to the skillet, cooking until the chicken is browned, about 5-7 minutes.

4. 4

   Stir in 1 drained 14.5 oz can of diced tomatoes, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, mixing well.

5. 5

   Pour in 0.5 cup of chicken broth and the diced poblano peppers, bringing the mixture to a simmer and cooking for 5 minutes until slightly thickened.

6. 6

   Preheat your oven to 375°F (190°C) and lay out 12 store-bought empanada discs on a baking sheet lined with parchment paper.

7. 7

   Spoon about 2 tablespoons of the chicken and poblano filling onto one half of each empanada disc, fold the dough over, and crimp the edges with a fork to seal.

8. 8

   Brush the tops of the sealed empanadas with 1 beaten large egg wash and bake for 20-25 minutes, or until golden brown and puffed.