Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Chicken And Poblano Empanadas

on February 5, 2014

I really love this dish. It’s one of those you can make in advance and even freeze until your ready to use them. So here’s what I do first. I put 4 tomatillos, 2 seeded Poblanos, 1 large white onion, 3 cloves of whole peeled garlic,and 2 seeded jalapenos, in a large pot. I covered the vegetables with half chicken stock and half water and brought everything to a boil, then reduced to a simmer for about 20 minutes. The tomatillos will have turned an olive color and the peppers were tender. With a slotted spoon, pull all the veggies out and put into a food processor with a little of the cooking liquid. Before processing the veggies, add kosher salt around 2 tablespoons, and a good handful of cilantro, and the juice of a lime, then I processed until smooth.

The leftover cooking liquid I let cool then put into sealed containers to use as a stock for another dish later.At this point I took my “go to” rotisserie  chicken and took all the meat off the bone. I then mixed the chicken with the Poblano and jalapeno mixture in a large bowl and set aside while I got the dough ready to make the Empanadas. Now you could of course make your own dough, or even use pizza dough.

I used store bought pie dough. One whole chicken off the bone and mixed with the my salsa verde, needs two boxes of pie dough, which gives you 4 circles. I cut out around 6 inch circles out of the dough, and with the scraps I rolled those back out into another sheet to use all the dough. When it comes to Empanadas, you want to a make as many as you can because they will get eaten.

Place a good tablespoon in each circle, brushed the outsides with egg wash, folded them over into half moons, and crimped the edges with a fork. Then I brushed the outsides withe more egg wash so they brown nicely. Put them in a preheated 450 degree oven for about 10- 11 minutes. I served them with a side of pico de gallo. The pico works well to cut through the richness of the Empanada.ImageImageImageImageImageImageImageImageImage

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

A Disney World Adventurer

Once Upon an Adventure


From no self-esteem to total self-empowerment

the creative life in between

cherishing the moments and exploring my passion for creativity... through art, photography, food, and writing

Agnes Ashe

Pomegranates & Vine Scroll - Art Inspired Living

Wonderful Creations Blog

Fun and Inexpensive DIY Projects

Simply Made Kitchen and Crafts

Wholesome family living, simple recipes and crafts

Crafts 'n Coffee

Get your creative buzz as we craft with STYROFOAM™ Brand Foam. Brought to you by The Dow Chemical Company.


Trial and error-the best way to learn


Where Creativity and Imagination Creates Wonderful Ideas for Your Home!

Penny's Food Blog

so many recipes, so little time . . .

Man Fuel Food Blog

Recipes, Restaurant Reviews, and Travel

"We Graze Together"

Food Bloggers Unite/List of (free) Food Blogs/Recipes/Worldwide

%d bloggers like this: