Baked Chicken Empanadas with Hatch Chiles

Follow our step-by-step guide on how to make Baked Chicken Empanadas with Hatch Chiles.

1. Step 1

   Start by preheating your oven to a cozy 350°F (175°C), setting the stage for deliciousness.

2. Step 2

   In a skillet over medium-high heat, melt some butter until it’s bubbly and fragrant.

3. Step 3

   Toss in the diced onion and sauté it for about five minutes, or until it becomes soft and translucent, filling your kitchen with a delightful aroma.

4. Step 4

   Next, stir in the diced chicken, Mexican-style corn, chopped Hatch chile, and a sprinkle of adobo seasoning.

5. Step 5

   Cook this vibrant mixture for another five minutes, allowing all the flavors to meld together beautifully before removing it from the heat.

6. Step 6

   Now, let’s assemble those empanadas! Lay out your empanada discs and scoop about two tablespoons of the savory filling onto each one.

7. Step 7

   Don’t forget to add a generous sprinkle of Oaxaca cheese for that melty goodness.

8. Step 8

   To seal the deal, brush the edges of the discs with a little water, then fold them over to create charming half-moon shapes.

9. Step 9

   Crimp the edges securely to keep all that delicious filling inside.

10. Step 10

    Arrange your beautifully crafted empanadas on a baking sheet, ready to be transformed in the oven.

11. Step 11

    Bake them in your preheated oven for 20 minutes, watching as they turn golden and inviting.

12. Step 12

    Once the timer goes off, take them out and sprinkle the tops with Cheddar cheese, adding an extra layer of flavor.

13. Step 13

    Pop them back in the oven for another five minutes, or until the cheese is melted and bubbly, creating a mouthwatering finish.

14. Step 14

    When they’re done, let the empanadas cool for a moment before diving in.

15. Step 15

    Each bite is a delightful combination of textures and flavors, perfect for sharing with friends or enjoying all to yourself.

16. Step 16

    Happy cooking!.