Monday, January 23, 2012

Cheesy Chicken Empanada/Pastellios


  • 1 pkg of frozen empanadas (10 Goya discos)
  • 2-3 cups of shredded cooked chicken
  • 1 can of pimientos
  • 1 can of green chilies
  • 2 cups of shredded cheese (Mexican Blend)
  • Diced jalapeno peppers (depending on how spicy you want them... I also pour in some of the juice..only a little though)
  • 2 tablespoons of Mayonnaise
  • Finely chopped onion
  • About a bottle of vegetable oil for frying



  1.  Cook the chicken and shred (I cook with adobo, oregano, sazon con culantro y achiote, pepper)
  2. Mix the chicken in with the onions, pimientos, green chiles, peppers, mayo and cheese.  I sometimes add more spices for more flavor
  3. Take a tablespoon or so of the mixture and add to each disc. 
  4. Depending on how big your frying pan is, I usually deep fry 1-2 at a time.  Fry in oil until brown.... usually only a minute or so, pay close attention to it so they do not over cook.