Cheesy Chicken Empenadas
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Cheesy Chicken Empenadas

with Charred Corn Salsa


Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes
Temps de cuisson


quantité par portion

2 pièce(s)

Poitrines de poulet

340 g

Pâte feuilletée

(Contient Soya, Blé)

1 pièce(s)

Fromage à la crème

(Contient Lait)

1 pièce(s)


113 g

Maïs en grains

1 pièce(s)


1 cs

Mélange paprika-cumin-ail

2 pièce(s)

Gousses d'ail

¾ tasse(s)

Mozzarella, râpée

(Contient Lait)


Informations nutritionnelles

Énergie (kcal)1090 kcal
Graisses53 g
dont saturés27 g
Glucides87 g
dont sucres11 g
Fibres6 g
Protéines62 g
Cholestérol160 mg
Sel1110 mg
Gras Trans1.5 g
Potassium1150 mg
Calcium400 mg
Fer5.5 mg



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.