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Jalapeno Popper Chicken Empanadas


Flaky pastry crust wraps itself around shredded chicken, cream cheese, cheddar, corn and jalapeños to make these golden brown beauties.

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Rate this recipe 4.5/5 (19 Votes)
Jalapeno Popper Chicken Empanadas 1 Picture


  • 4 store-bought refrigerated pie crusts.
  • 8 ounces full fat or light cream cheese
  • 2 overflowing cups cooked and shredded chicken
  • 1/3 cup sour cream
  • 1 + 1/2 cups fresh shredded sharp cheddar cheese
  • 4 ounce can diced jalapenos, drained
  • 1/2 cup corn
  • coarse salt and fresh black pepper, to taste
  • 1 beaten egg
  • 1 tablespoon milk or water


Adapted from


Step 1

* Melt the cream cheese in a microwave proof bowl until warm enough to stir about 25 - 50 seconds.

* Add the chicken to a large mixing bowl with the cream cheese, sour cream, cheddar, jalapenos and corn.

* Mix well and season to taste with salt and pepper.

* In a small bowl beat the egg and milk together.

* Fill a separate small bowl with cold water.

* Line 2 baking sheets with parchment paper or lightly grease them with oil.

•Unrol pastry crust and cut out 4-inch circles using a biscuit/cookie cutter or a bowl and paring knife.

* Place about 1 tablespoon of the filling onto each circle.

* Use a pastry brush or your fingers to paint the edges of each circle with water then fold over and press the edges together with the tines of a fork.

* Refrigerate them for 20 minutes.

* Repeat until all the filling is used re-rolling scraps of dough if needed.

* Preheat the oven to 400 degrees F. Brush the empanadas lightly with the egg mixture and bake 14 - 17 minutes until golden brown and piping hot in the centers.

* Serve hot or at room temperature.

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