Cheesy Chicken Empenadas
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Cheesy Chicken Empenadas

with Charred Corn Salsa


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

2 unit(s)

Chicken Breasts

340 g

Puff Pastry

(Contains Soy, Wheat)

1 unit(s)

Cream Cheese

(Contains Milk)

1 unit(s)

Sweet Bell Pepper

113 g

Corn Kernels

1 unit(s)


1 tbsp

Paprika-Cumin-Garlic Blend

2 unit(s)

Garlic, cloves

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)


Nutrition Values

Calories1090 kcal
Fat53 g
Saturated Fat27 g
Carbohydrate87 g
Sugar11 g
Dietary Fiber6 g
Protein62 g
Cholesterol160 mg
Sodium1110 mg
Trans Fat1.5 g
Potassium1150 mg
Calcium400 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.



Wash and dry all produce.* Pat the chicken dry with paper towels. Cut the chicken into 1/2 inch cubes. Heat a large non-stick pan over medium high heat. When the pan is hot add 1 tbps oil, then the chicken. Season with salt and pepper. Cook, stirring occasionally, until golden brown and cooked through 2-3 min.


Meanwhile, mince or grate the garlic. Core, then cut the bell peppers into 1/4-inch cubes. Cut the tomatoes into 1/4 inch cubes. Zest then juice the lime. Wearing kitchen gloves, core and remove seeds from the jalapeno. Finely chop the jalapeno.


In large bowl, combine the cream cheese, mozzerella, jalapeno, chicken, garlic, and half the spice mix. Stir to combine. Season with salt and pepper. On a parchment lined baking sheet unroll the puff pastry. Cut the pastry in half to create two 6-inch wide rectangles.


On the lower half of the pastry (closest to you), divide the chicken and cheese mixture between each pastry rectangles. Working with one pastry rectangle at a time, fold the side of the pastry (without the mixture) over the filling. Using your fingers, firmly pinch the border closed. Roll the edges back over to seal tightly.


Bake, in the centre of the oven, until the puff pastry is golden-brown and cooked, 15-16 min. Meanwhile in a medium bowl whisk togetherm 2 tbsp oil (dbl for 4ppl) , 1 tbsp lime juice (dbl for 4ppl), 1 tsp sugar (dbl for 4ppl) and remaining spice mix. Add the tomatoes and corn to the bowl. Season with salt and pepper. Toss to combine. Set aside.


Divide the empenadas between plates. Top with the tomato and corn salsa.

Meal right image

Explore Similar Recipes

Meal left image