It’s been an exciting week for me.
My cousin Ashley, who I’ve mentioned a couple times since I started posting on this blog, got married on Saturday. I don’t know if I’m more excited about that or absolutely freaked out that I’m now at the age where my friends are all getting married (I have another close friend’s wedding to attend in 2 weeks), but WOAH. I’m probably more excited. Probably.
You know what else is super exciting?
Today is Cinco de Mayo!
I don’t know about you, but that sounds like double the reason to celebrate to me. And my favorite way to celebrate is with some Mexican food– you know, like these Chicken, Spinach, and Poblano Empanadas. Aw yiss.
I made these a couple of weeks ago in anticipation of Cinco, and let me just tell you that I cannot stop eating them. I froze a bunch to save for today, but over the course of the last week and a half, I have come home from work a few times and zapped one in the microwave… and then another… and then another… until there were none left.
So I guess I’ll be making another batch after work tonight.
That’s not a big deal, though, because they’re honestly much easier to make than I expected. Using already-roasted chicken from the grocery store saves a bunch of time and effort, and pre-made empanada discs are lifesavers!
Whip these up for your Cinco de Mayo festivities, or anytime you have something worth celebrating!
(Oh and can I just say that the dip alone is worth it? It’s essentially guacamole, but much creamier and easier to dip, and with some spicy jalapeno thrown in! Yum!)
For the Empanadas:
- 2 poblano chiles
- 2 tablespoons canola oil
- 2 1/2 cups shredded chicken (I used rotisserie chicken)
- 1 medium onion, chopped
- 6 cloves garlic, minced
- 1 cup chicken broth
- 2 tomatillos, finely chopped
- 8 oz baby spinach
- Salt and pepper, to taste
- 2/3 cup sour cream
- 1 tablespoon lime juice
- 1 pack of 10 empanada discs, defrosted
- 1 large egg, lightly beaten with 1 tablespoon water
For the Dip:
- 2 Hass avocados
- 1/2 cup sour cream
- Juice of 2 limes
- 1/2 jalapeno pepper, finely chopped and seeds removed
- 2 tablespoons chopped cilantro
- 3 cloves garlic, minced
- Salt and pepper, to taste
- Roast the poblanos directly under the broiler, turning every 2 minutes until all of the skin has blackened and the pepper is soft. Place the roasted poblanos in a paper back and fold the top to close and let cool for about 15 minutes, or until cool enough to handle. Peel off all of the blackened skin, and pull out the stem and seeds. Slice the roasted peppers into thin strips.
- Heat oil in a skillet over medium heat and add in the chopped onion. Cook until the onion browns, about 6-8 minutes.
- Add the garlic and cook, stirring, for about a minute, and then add in the broth and tomatillos. Increase the heat to medium high, and cook until most of the liquid has evaporated.
- Add the spinach and cook until wilted, and sprinkle with salt and pepper. Mix in the sour cream, lime juice, and chicken, and stir until well combined.
- Preheat the oven to 400 degrees F.
- Lay out the empanada discs and place a few tablespoons of filling on each round, making sure to leave about 1/2 inch open on all sides to seal. Fold over the empanadas to make a half moon shape and pinch and fold the edges to seal (much like you do with a pie crust).
- Place the empanadas on a parchment-lined baking sheet and brush the empanadas with the egg wash, avoiding getting any of the wash on the sealed edges.
- Bake for 15 minutes, then turn the tray, and bake for another 15-20 minutes. Remove once golden brown.
- While the empanadas bake, make the Avocado-Jalapeno Dip.
- Combine all of the ingredients in a food processor and pulse until smooth.
- Serve the empanadas with the dip and enjoy!