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Chipotle Chicken and Black Bean Empanadas: delicious buttery shell filled with a spicy-savory mix of chicken, black beans, veggies, and chipotle seasoning. Perfect for Cinco De Mayo or any party
I’m so excited about this year’s ‘Cinco de Mayo’ celebrations as I’m in charge of the snacks and drinks menu at my friend’s annual Cinco party.
So I’m creating our family favorite recipe Chipotle Chicken and Black Bean Empanadas.
They are just the perfect finger food and goes so well with our theme and drinks.
We have been making so many plans and are almost done with the decoration and drinks shopping.
After a lot of discussion over drinks where the guys specially pitched in, we finally have two major winners – Corona Extra and Modelo Especial which we bought from our local grocery store.
You can see the men already decided to taste test a few as it’s meant to be a part of happy times, while we were making the empanadas 😉
1 Can Biscuit Dough (8 count) – thawed
1 Egg – for brushing the empanadas
1 Tsp Butter – for egg wash
The recipe for the Chipotle Chicken and Black Bean Empanadas is extremely easy but true to our Cinco de Mayo celebrations…it tastes like a fiesta in baked pockets of shells.
For the empanadas shell/crust, I’m using a regular biscuit dough (you can make your own or buy one from a store).
For the filling, I’m combining spring veggie mixes like green beans, carrots, onion, capsicum, jalapeno along with chicken, black beans, and chipotle seasoning.
I’m adding 3-4 tablespoon of hot sauce too for that extra kick of spiciness but it’s completely optional and them once the filling is made and cooled, I added some Mexican cheese mix.
Once all this is done, you can make the empanadas right away (a process in the pic below) or you can freeze the filling (for 1 week) and dough separately.
Once you’re ready to make the empanadas, just thaw everything overnight or you can thaw the dough for 2-3hrs and defrost the filling in the microwave.
Now, once, you have decided to make the empanadas and given them these half-moon shape with crinkled edges (use hands or fork to make them), then comes the fun part 🙂
If you’ve eaten empanadas in the bakery and wondering ‘How do they get this perfectly golden-brown crust?’ –
The answer is ‘brushing the top of the empanadas with a mixture of egg+butter’!
Seriously, it’s like a best-kept secret in many bakeries for that extra crisp golden crust.
Once, the empanadas are baked, they turn into these absolutely gorgeous orange-gold color and your kitchen smells no less than a bakery.
The smell itself will make you want to eat 2-3 of these Chipotle Chicken and Black Bean Empanadas right away 🙂
Here’s why we chose these two beers:
Here are some pictures for you to see how gorgeous these empanadas look:
We had so much fun sharing this recipe with you along with our two favorite beer.
The dough and filling can be kept frozen(separately) for a week and thawed overnight in the fridge. This recipe makes 16 medium empanadas.
Hope you make this recipe soon and enjoy them with a chilled Corona or Modelo for that true “Saber Vivir” ( knowing how to live”) spirit.
Here’s where I found the Beer at my local store (Drinks Section – Fridge) :
As always, I Looove when you try my recipes
You can tag my recipes tried by you using #easycookingwithmolly
: Try Some More Appetizer :
Biscuit Dough: - homemade or store-bought
Chicken Breasts - you can use chicken mince or shredded chicken too
Canned Black Beans - you can use fresh homemade beans too
This shop has been compensated by Collective Bias, Inc. and Constellation Brands. All opinions are mine alone. The following content is intended for readers who are 21 or older. #CervezaCelebration #CollectiveBias