Name: Buffalo Chicken Empanadas Recipe
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 2 chicken breasts; 1/4 cup sofrito; 2 tbsp chicken bouillon paste (Better than Bouillon); 1/4 cup tomato sauce; 4 cups water; 1 tsp adobo (Healthy Rican); 1/2 tsp sazon (Healthy Rican); 1/2 tsp salt; 1/8 tsp black pepper; 1 tsp onion powder; 1 tsp garlic powder; 1 cup blue cheese dressing (Wishbone); 1/2 cup hot sauce (Frank's Red); 1/2 cup Monterey Jack cheese; 1/2 cup mozzarella cheese; 1 package frozen empanada discs (for frying, 20 count); 16 oz canola oil (for frying)

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These buffalo chicken empanadas are filled with shredded chicken breast smothered in a creamy buffalo sauce dressing. It’s like buffalo chicken dip but in empanada form! I cook the chicken breasts in a sofrito infused broth which adds another dimension of flavor to the empanadas. These are the perfect appetizer for Super Bowl Sunday! Serve these delicious buffalo chicken empanadas on game day or at your next event and become the host with the most!

Buffalo chicken empanadas ingredients:

Chicken breast
Sofrito
Chicken bouillon paste
Tomato sauce
Water
Adobo, Healthy Rican
Sazon, Healthy Rican

How to make Buffalo chicken empanadas?

First, make sure you thaw the empanada discs. If they are in the freezer, put them in the refrigerator for 1-2 days prior to using. If you are short on time and need to defrost faster, leave them out on the kitchen counter for a few hours.

Cook the chicken

Season the chicken breasts generously and set aside. In a caldero or pot, sauté sofrito, chicken bouillon and tomato sauce until fragrant. Add the chicken breasts and also the water. Bring to a boil and then reduce heat to medium and cover. Simmer for about 30 minutes. Remove chicken from broth and place on a plate to cool. Reserve the chicken broth for making rice, soups, stews, etc.

Once cooled, shred the chicken. I like to use a cheese grater to shred the chicken easily but you can pull the chicken apart with a fork or however you like. Set the shredded chicken aside.

Shredding chicken breast using cheese grater

Make the sauce

Combine the blue cheese dressing and hot sauce in a small bowl. Stir until well combined. Some recipes also call for cream cheese and ranch seasoning. I prefer the combination of blue cheese dressing with hot sauce. It’s not too heavy and the flavors blend perfectly with the chicken breast. But if you prefer cream cheese and/or ranch, use what works for you!

Shredded chicken breast with buffalo dressing

Prepare the empanadas

Add the sauce mixture to the shredded chicken and stir until well combined. Place about 2 tablespoons of the chicken in the center of an empanada disc. Add some of the cheese blend and fold to close. Tip: if you want to achieve the ultimate cheese pull, add more mozzarella. Crimp the edges with a fork. Make sure not to overstuff the empanadas and seal the edges very well or else the empanadas will burst open during frying.

Add enough oil to a frying pan and place over medium high heat. Fry the empanadas in small batches. Be sure not to overcrowd the pan. Flip empanadas over every 2-3 minutes to ensure even cooking on both sides. After about 5-6 minutes the empanadas should be golden brown.

Carefully remove the empanadas and place them on a cooling rack. This will allow the empanadas to cool without becoming soggy. Serve with carrot and celery sticks and more blue cheese dressing for dipping. Enjoy!

What is the best oil to fry empanadas in?

Canola oil is my favorite oil for frying. You can also use corn oil, vegetable oil, avocado oil, or peanut oil. They all have a high smoke point making them great choices.

Can I use frying empanada dough for baking?

I wouldn’t recommend using frying empanada dough for baking. I have even tried cooking frying empanada dough in the air-fryer and it didn’t turn out well at all. The empanadas were hard and dry on the outside. It is best to use baking empanada dough when baking, and frying empanada dough when frying for best results.

What to serve with Buffalo chicken empanadas?

Buffalo chicken empanadas pair well with the same sides that usually accompany buffalo chicken wings. Some popular game day appetizers are: potato skins, sliders, nachos, carrot and celery sticks, and ranch or blue cheese dressing for dipping.

In a Puerto Rican household, you may find Caribbean appetizers like bacalaitos, alcapurrias, picadillo empanadas, jibaritos, and tostones. These fritters are called frituras.

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Buffalo Chicken Empanadas Recipe

These buffalo chicken empanadas are filled with shredded chicken breast smothered in a creamy buffalo sauce dressing. It's like buffalo chicken dip but in empanada form!

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1

Total Time 1 30

Servings 10 people

Ingredients

Chicken

2 chicken breasts
1/4 cup sofrito
2 tbsp chicken bouillon paste Better than Bouillon
1/4 cup tomato sauce
4 cups water
1 tsp adobo Healthy Rican
1/2 tsp sazon Healthy Rican
1/2 tsp salt
1/8 tsp black pepper
1 tsp onion powder
1 tsp garlic powder

Sauce

1 cup blue cheese dressing Wishbone
1/2 cup hot sauce Frank's Red
1/2 cup Monterey Jack cheese
1/2 cup mozzarella cheese

Empanadas

1 package frozen empanada discs for frying, 20 count
16 oz canola oil for frying