Spicy Chicken Empanadas with Orange Salsa Verde - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Little fried dough pockets filled with spicy chicken and served with green salsa.
Ingredients
- 2 tablespoons vegetable oil
- 1 medium yellow onion, finely diced
- 1 can diced green chiles
- 1/2 jalapeño, seeded and finely diced, optional
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1 rotisserie chicken, picked and finely chopped
- 2 tablespoons fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 2 cup pepper Jack cheese, grated
- 1 1 egg, mixed with 1 tablespoon of water, for egg wash
- 1 jar prepared salsa verde
- 1/4 cup fresh orange juice
- 1/8 teaspoon cayenne pepper, or 1/2 teaspoon hot sauce
Instructions
- Heat vegetable oil in a medium sauté pan, add onions, green chiles, jalapenos, garlic and cumin and sauté until onions are translucent.
- In large bowl combine chicken, lime juice and cilantro. Add the onion-chili mixture and mix. Stir in cheese and season with salt and pepper, to taste.
- Using a 4-inch ring mold, cut circles from prepared pie dough. Put about 1 tablespoon of the chicken mixture in center of dough. Brush egg wash around circumference of the dough. Fold top half over to form a half circle. Seal with the tines of a fork.
- Heat a deep-fryer to 325 °. with peanut oil. Submerge a few empanadas into oil until golden brown, about 2 minutes. Remove and drain on paper towels. Cool slightly and serve with Orange Salsa Verde dipping sauce.
- Cook's Note: Make sure to flip so both sides cook evenly.
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