Spicy Baked Chicken Empanadas

There’s something irresistibly comforting about sinking your teeth into a golden-brown empanada, especially one that packs a gentle punch of heat and a symphony of flavors. When I first tried these Spicy Baked Chicken Empanadas, I was hosting a small gathering with friends who adore anything with a bit of spice. As the empanadas emerged from the oven, their pastry skins crisped and bubbling, the kitchen seemed to burst with excitement. I remember the moment I slipped one off the baking sheet, its warm steam curling around me, hinting at the tender chicken filling spiced just right. It felt like sharing a warm hug, wrapped in flaky dough.

Each bite brought together the sweetness of bell peppers, the earthy warmth of cumin and smoked paprika, and that delightful backnote of cayenne that made everyone reach for another. The cheddar melted into pockets of gooey goodness, and the fresh cilantro added a bright, herby finish. Over the years, I’ve tweaked this recipe to perfection—balancing the spices, refining the texture of the filling, and perfecting the fold of the dough. Every time I serve these empanadas, I’m reminded of cozy family dinners, laughter echoing around the table, and the simple joy of homemade comfort food.

Once you’ve gathered all your ingredients, you’ll find that these Spicy Baked Chicken Empanadas strike the perfect balance between flavorful and approachable. They’re versatile enough to become a weeknight favorite but impressive enough to star at your next party. With roughly 30 minutes of prep and 25 minutes in the oven (plus a brief cooling period), you’ll have a batch of about a dozen empanadas that deliver 320 calories of pure, spicy satisfaction each. This intermediate-level recipe will guide you step by step to create empanadas with a flaky exterior and a succulent interior, perfect for dipping, sharing, or savoring solo.

KEY INGREDIENTS IN SPICY BAKED CHICKEN EMPANADAS

Every ingredient in this recipe works in harmony, bringing layers of flavor, texture, and aroma to your Spicy Baked Chicken Empanadas. From the base that crisps to perfection to the vibrant accents that awaken your taste buds, each component plays a distinct role in crafting an unforgettable bite.

• Olive oil: Provides a smooth base for sautéing aromatics, helping the onion and garlic release their flavors without burning.
• Onion: Lends sweetness and depth, forming the savory foundation of the filling.
• Garlic: Adds a pungent, aromatic kick that complements the spices and enlivens the mixture.
• Red bell pepper: Brings vibrant color and a mild sweetness, balancing the heat of the spices.
• Green bell pepper: Offers a slightly grassy note and crisp texture for contrast in each bite.
• Ground chicken: The lean protein star, soaking up spices and tomato sauce while staying tender and juicy.
• Ground cumin: Imparts a warm, earthy undertone, grounding the filling with subtle smokiness.
• Smoked paprika: Elevates the dish with rich, smoky nuances that pair beautifully with chicken.
• Chili powder: Delivers a layered heat and subtle chili flavor, building complexity in the mix.
• Cayenne pepper: Provides a sharper kick, dialing up the spice level for those who love a bit more fire.
• Salt and pepper: Essential seasonings that enhance and balance all other flavors in the filling.
• Tomato sauce: Binds the spices and chicken together, adding moisture and a gently tangy note.
• Fresh cilantro: Sprinkles in bright herbal freshness, cutting through the richness for a lively finish.
• Cheddar cheese: Melts into gooey ribbons, adding creaminess and a tangy sharpness.
• Refrigerated pie dough: Creates the flaky, golden envelope that holds all the delicious filling, making assembly a breeze.
• Egg (for egg wash): Gives the empanadas a glossy, golden-brown crust that invites everyone to dig in.

HOW TO MAKE SPICY BAKED CHICKEN EMPANADAS

Let’s dive into the heart of the kitchen action. From sautéing your aromatics to assembling the pastry pockets, these steps will guide you to empanada perfection. Follow along carefully for a symphony of texture, spice, and flaky goodness.

1. Preheat and prepare: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This ensures even baking and an easy cleanup, so your empanadas emerge perfectly crisp without sticking.

2. Sauté aromatics: In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2–3 minutes, stirring frequently until the onion is soft and translucent but not browned.

3. Cook peppers: Add the red and green bell peppers to the skillet. Cook for an additional 3–4 minutes, stirring occasionally, until they soften and release their natural sweetness.

4. Brown the chicken: Increase the heat to medium-high, stir in the ground chicken, and cook for about 5–7 minutes. Break up any clumps with a spatula until the meat is browned and cooked through.

5. Spice it up: Sprinkle in the ground cumin, smoked paprika, chili powder, cayenne pepper, salt, and pepper. Stir thoroughly so each piece of chicken is evenly coated with the spice blend.

6. Simmer in tomato sauce: Pour the tomato sauce into the skillet, stirring to combine. Let the mixture simmer for 5 minutes, allowing any excess liquid to reduce and intensify the flavors.

7. Finish the filling: Remove the skillet from heat. Stir in the chopped cilantro and shredded cheddar cheese until the cheese melts into the mixture. Let the filling cool slightly before assembling.

8. Prepare the dough: Roll out the pie dough on a floured surface. Use a biscuit cutter or the rim of a glass to cut out circles about 4 inches in diameter.

9. Fill and seal: Place a heaping tablespoon of chicken filling on one half of each dough circle, leaving a small border around the edge. Fold the dough over to create a half-moon shape and press the edges with a fork to seal.

10. Egg wash: Brush the top of each empanada lightly with the beaten egg. This creates a shiny, golden crust.

11. Bake: Arrange the empanadas on your prepared baking sheet. Bake for 20–25 minutes, or until the pastries turn a rich golden brown and crisp.

12. Cool and serve: Remove from the oven and allow the empanadas to cool for about 10 minutes so the filling sets slightly and you don’t lose that luscious juiciness.

SERVING SUGGESTIONS FOR SPICY BAKED CHICKEN EMPANADAS

Serving these empanadas is where the magic truly comes together. The combination of flaky pastry and zesty filling begs for complementary sides and sauces that elevate every bite. Whether you’re feeding a crowd or treating yourself to a cozy meal, these suggestions will make your empanadas shine.

• Fresh Salsa: A vibrant tomato-onion salsa with cilantro, lime juice, and a touch of jalapeño provides a bright, tangy counterpoint to the spicy filling. Serve it in a shallow bowl so guests can dip generously.
• Creamy Avocado Crema: Blend ripe avocado, Greek yogurt, lime zest, and a pinch of salt until silky smooth. The cool creaminess mellows the heat and adds a luscious texture contrast.
• Pickled Jalapeños: Offer thin rounds of tangy pickled jalapeños on the side for those who crave an extra layer of pickle-bright heat. Their zingy acidity cuts through the richness of the pastry.
• Crunchy Slaw: Toss shredded cabbage, carrots, and red onion with a light cilantro-lime vinaigrette. The crisp vegetables and citrus notes refresh the palate between empanada bites.

HOW TO STORE SPICY BAKED CHICKEN EMPANADAS

Keeping your empanadas fresh and ready for another round of snacking is simple when you follow a few guidelines. Proper storage preserves the flaky crust and prevents the filling from becoming soggy. Whether you aim to refrigerate for a couple of days or freeze for future enjoyment, these methods will maintain both flavor and texture.

• Refrigerate in an airtight container: Once cooled completely, layer the empanadas in a single layer or separated by parchment paper. Seal in an airtight container and store in the fridge for up to 3 days. This helps keep the pastry crisp and the filling safely chilled.
• Freeze individually: Place cooled empanadas on a lined baking sheet and freeze until solid, about 2 hours. Transfer to a freezer bag or airtight container, separating layers with parchment paper. Frozen empanadas will keep for up to one month.
• Reheat to crisp: For refrigerated empanadas, preheat your oven to 350°F (175°C) and bake for 8–10 minutes. If reheating from frozen, bake at 375°F (190°C) for 15–20 minutes. This brings back the flaky texture and warms the filling thoroughly.
• Avoid sogginess: Never seal warm empanadas directly in a container—allow them to cool fully on a wire rack. Trapped steam can make the crust soft, so patience is key for that perfect crunch.

CONCLUSION

We’ve taken a flavorful journey from the very first sizzle of onions in the skillet to the golden-brown finale straight from the oven. Spicy Baked Chicken Empanadas are the embodiment of comfort food with a kick: tender, seasoned chicken mingled with vibrant veggies and melted cheddar, all wrapped in flaky pastry. Throughout this article, we’ve covered key ingredients, step-by-step assembly, serving inspiration, and foolproof storage techniques, ensuring you have everything you need to bring these empanadas to life. Feel free to print this guide and save it for your recipe collection—whether you’re planning a festive gathering, a cozy weeknight dinner, or simply craving a snack that’s both spicy and satisfying, these empanadas have your back.

Below, you’ll find a FAQ to answer any lingering questions you might have about ingredient swaps, spice levels, or troubleshooting dough. If you try this recipe or need a hand tweaking it to your tastes, please leave a comment, share your questions, or let me know how they turned out. Your feedback, stories, and tips are what make this cooking community so wonderful. Happy baking and spicy snacking!

Print Recipe

Spicy Baked Chicken Empanadas

Author: Laura Mitchell Courses: Appetizer

Difficulty: Intermediate Prep Time 30 mins Cook Time 25 mins Rest Time 10 mins Total Time 1 hr 5 mins

Calories: 320

Description

Enjoy a delightful blend of tender chicken, vibrant peppers, and spices encased in flaky, golden pastry. Perfect for any gathering or cozy night in!

Ingredients

Scale

1/2x 1x 2x 3x

• 2 tablespoons olive oil

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 1 pound ground chicken

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1 teaspoon chili powder

• ¹⁄₂ teaspoon cayenne pepper

• Salt and pepper, to taste

• ¹⁄₂ cup tomato sauce

• ¹⁄₄ cup chopped fresh cilantro

• ¹⁄₂ cup shredded cheddar cheese

• 1 package refrigerated pie dough (2 crusts)

• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes or until the onion becomes translucent.
3. Add the red and green bell peppers and cook for an additional 3-4 minutes until softened.
4. Stir in the ground chicken and cook until it is browned and fully cooked through, about 5-7 minutes.
5. Add cumin, smoked paprika, chili powder, cayenne pepper, salt, and pepper to the skillet. Stir to combine the spices evenly with the chicken mixture.
6. Pour the tomato sauce into the skillet and stir well. Allow the mixture to simmer for 5 minutes, reducing any excess liquid.
7. Remove from heat and stir in fresh cilantro and shredded cheddar cheese until the cheese is melted and well combined. Allow the filling to cool slightly.
8. Roll out the pie dough and cut out circles, about 4 inches in diameter, using a biscuit cutter or the rim of a glass.
9. Place a heaping tablespoon of the chicken mixture onto one half of each dough circle, leaving space around the edges.
10. Fold the dough over the filling to form a half-moon shape, pressing the edges together with a fork to seal. Repeat with the remaining dough and filling.
11. Brush the top of each empanada with the beaten egg.
12. Transfer the empanadas to the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until golden brown.
13. Remove from the oven and allow to cool slightly before serving.

Note

• These empanadas make great party appetizers or snacks.
• The filling can be made a day in advance and stored in the refrigerator.
• Feel free to add additional vegetables or change the protein to suit personal tastes.
• Serve with a side of salsa or avocado dip for an extra flavor boost.

Keywords: empanadas, baked chicken, spicy recipe, appetizer, comfort food, easy cooking