Jalapeño Cream Cheese Empanadas

I never thought about making empanadas, until I saw this recipe for jalapeño cream cheese empanadas. Then I could not wait to make some.

These empanadas are so delicious, the crispy, flaky crust is stuffed with chicken, cream cheese, and fresh jalapeños. Plus these empanadas are baked, not fired.

Jalapeño Cream Cheese Empanadas

Ingredients:

• 2 teaspoons olive oil
• 1 1/4 pounds boneless skinless chicken breasts
• black pepper
• 2 jalapeños, diced
• 5 ounces cream cheese, softened
• 3/4 teaspoons cumin
• 2 sheets puff pastry
• 1 egg
• 2 tablespoons water
• pico de gallo

Directions:

1. Add the olive oil to a medium skillet and heat over medium-high heat.
2. Season the chicken breasts with black pepper on both sides and add to the skillet. Cook until completely cooked and golden brown on both sides, about 4 minutes per side.
3. Remove from the skillet and set aside to cool, then shred.
4. Meanwhile, roast the jalapeño over a gas flame or under the broiler of the stove.
5. Once the jalapeño is blackened on all sides place it in a sealable container or plastic bag and close.
6. Let sit and steam for 2-3 minutes.
7. In a large bowl mix together the chicken, jalapeño, cream cheese and cumin together. Set aside.
8. Remove the skin, seeds and membrane and finely dice.
9. Preheat the oven to 400º F. Line a baking sheet with a silpat.
10. Place 1 puff pastry sheet on a floured surface and roll out with a floured rolling pin until the sheet is 1 inch longer both horizontally and vertically.
11. Place a 4-inch bowl on the pastry sheet and cut out circles.
12. Repeat the process with the other puff pastry sheet.
13. Gather all of the scraps together and roll out to the same thickness as the circles.
14. Cut out enough circles to make 9 all together.
15. In a small bowl whisk together the egg and water.
16. Place about 2 heaping tablespoons of the filling onto each pastry sheet circle.
17. Brush the bottom edge of the circle with the egg wash and fold the top half of the circle over the filling. Use a fork to seal the two sides together, by pressing down on the dough with the fork.
18. Brush the top of each empanada with the egg wash and cut a slit in the top.
19. Place the empanadas on the prepared baking sheet and bake for 20-25 minutes or until they are golden brown.
20. Serve with pico de gallo on top.

Nutrition Facts
Serves: 9
Amount Per Serving
Calories 321
Total Fat		20.4g
Saturated Fat		10.3g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		0.2g
Trans Fat		0g
Cholesterol		56.8mg
Sodium		289mg
Potassium		18.8mg
Total Carbohydrates		23.4g
Dietary Fiber		2g
Sugars		2.2g
Protein		12.5g
Vitamin A 2.91% Vitamin C 1.44%
Calcium 1.6% Iron 9.75%
*Nutritional information will vary depending on the brands you use.

*Adapted from Cooking for Keeps.