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Buffalo Chicken Empanadas

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
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 10 people

Ingredients
  

Chicken

  • 2 chicken breasts
  • 1/4 taza sofrito
  • 2 tbsp chicken bouillon paste Better than Bouillon
  • 1/4 taza salsa de tomate
  • 4 tazas water
  • 1 tsp adobo Healthy Rican
  • 1/2 tsp sazon Healthy Rican
  • 1/2 tsp sal
  • 1/8 tsp pimienta negra
  • 1 tsp cebolla en polvo
  • 1 tsp ajo en polvo

Sauce

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

Empanadas

  • 1 package frozen empanada discs for frying, 20 count
  • 16 oz aceite de canola for frying

Instructions
 

  • Thaw empanada discs.

Cook the chicken

  • Season the chicken breasts generously and set aside. 
  • In a pot, sautee sofrito, chicken bouillon and tomato sauce until fragrant.
  • Add chicken breasts and 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. 

Shred the chicken

  • Once cooled, shred 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 shredded chicken aside.

Make the sauce

  • Combine blue cheese dressing and hot sauce in a small bowl. Stir until well combined. Set aside.

Prepare the empanadas

  • Add sauce mixture to shredded chicken and stir until well combined.
  • Add about 2 tablespoons of the chicken to the center of an empanada disc. Add cheese blend and fold to close.
  • Crimp the edges with a fork. Make sure the edges are sealed very well or else the empanadas will burst open during frying.

Fry the empanadas

  • 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. Enjoy!

Video

Notes

What is the best oil to fry empanadas in?

El aceite de canola es mi aceite favorito para freír. También puedes utilizar aceite de maíz, aceite vegetal, aceite de aguacate o aceite de maní. Todos tienen un alto punto de humo, que los convierte en excelentes opciones.

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.

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