Print

Chicken, Spinach, & Poblano Empanadas with Avocado-Jalapeno Dip


  • Author: Morgan
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 10 1x
Scale

Ingredients

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

Instructions

  1. 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.
  2. Heat oil in a skillet over medium heat and add in the chopped onion. Cook until the onion browns, about 6-8 minutes.
  3. 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.
  4. 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.
  5. Preheat the oven to 400 degrees F.
  6. 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).
  7. 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.
  8. Bake for 15 minutes, then turn the tray, and bake for another 15-20 minutes. Remove once golden brown.
  9. While the empanadas bake, make the Avocado-Jalapeno Dip.
  10. Combine all of the ingredients in a food processor and pulse until smooth.
  11. Serve the empanadas with the dip and enjoy!