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Barbecue Chicken Empanadas
Barbecue Chicken Empanadas

Before you jump to Barbecue Chicken Empanadas recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

Healthy eating is today much more popular than before and rightfully so. The overall economy is impacted by the number of people who are dealing with health problems such as hypertension, which is directly related to poor eating habits. Everywhere you look, people are encouraging you to live a more healthy way of life but on the other hand, you are also being encouraged to rely on fast foods that can affect your health in a detrimental way. People typically assume that healthy diets require much work and will significantly change how they live and eat. Contrary to that information, people can alter their eating habits for the better by implementing some modest changes.

One way to address this to begin seeing some results is to understand that you do not have to change everything right away or that you need to altogether get rid of certain foods from your diet. If you want to commit to a wholesale change, that is okay but the main thing at first is to try to make sure that you are making more healthy eating choices. Soon enough, you will likely discover that you will eat more and more healthy food as your taste buds get used to the change. As you stick to your habit of eating healthier foods, you will discover that you no longer want to eat the old diet.

As you can see, it is easy to begin to make healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to barbecue chicken empanadas recipe. To cook barbecue chicken empanadas you only need 11 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to make Barbecue Chicken Empanadas:
  1. Get Bone-in chicken breasts (about 2 cups shredded)
  2. Use Corn on the cob (to yield about 1/2 cup kernels)
  3. You need Olive oil
  4. You need medium Potatoes, peeled and diced (about 1 cup)
  5. Get small Sweet onion, finely chopped (about 1/4 cup)
  6. Take Fresh jalapeno, seeded and finely chopped, (about 2 tablespoons)
  7. You need large Garlic cloves, minced
  8. You need Barbecue Sauce
  9. You need Egg white
  10. Take Empanada discs (14 ounce package, found in frozen section of most markets), thawed overnight in refrigerator or a couple of hours on countertop (leave in package to thaw).
  11. You need Few springs fresh cilantro for garnish
Steps to make Barbecue Chicken Empanadas:
  1. Place chicken in a large stock pot and add water to cover chicken. Bring to a boil, then immediately turn heat to low. Simmer for 20 minutes. Turn off heat, remove chicken from water and place on a plate to cool. Once cooled, pull chicken from bones into fine shreds. Measure out 2 cups and set aside. *Note: Do NOT overcook chicken, or the meat will be chewy. It will continue to cook during baking.
  2. Heat a heavy cast iron grill pan over high heat and add corn, turning cobs frequently until blackened in several spots, about 4 minutes per 4 sides. Remove from pan, let cool. Slice kernels from cobs and measure out 1/2 cup and set aside.
  3. Heat large saute pan over medium heat and add 1 tablespoon olive oil. Add diced potatoes and stir fry for approximately 10 minutes, until potatoes are soft and golden brown. Add chopped onion and chopped jalapeno and stir fry for an additional 5 minutes. Add minced garlic and continue to stir fry for another 2 minutes, so as not to burn the garlic.
  4. Lower heat to medium low, add shredded chicken, corn kernels, and 1 cup of barbecue sauce to pan and gently fold ingredients together to cover with sauce. Simmer mixture for about 5 minutes. Turn off heat and allow mixture to cool in pan.
  5. At this point, preheat oven to 350°F.
  6. Gently separate dough disks and, using a rolling pin, place each disc on a piece of wax paper and roll each disc out until each is about 1 inch larger in diameter. Scoop out 1/4 cup of filling and spread horizontally along the center of each empanada disc. Gently bring the bottom edge over the filling and press to the top of the disc to form a semi-circle and press firmly together to seal. Starting from one corner of the empanada to the other end, pinch to seal or simply crimp together with a fork. Set side-by-side down the length of a parchment-lined half baking sheet. You should have 10 filled empanadas with leftover filling that will go well as a topping over rice.
  7. Whip egg white until foamy and, using a pastry brush, lightly brush tops (including crimped parts) of each filled empanada.
  8. Bake at 350°F for 20 minutes, until tops of empanadas are golden brown.
  9. Remove from oven, let cool for 5 minutes, and serve.
  10. *Serve alongside barbecue rice and garnish with fresh cilantro.
  11. Note: Filling can be made ahead and stored in the refrigerator overnight.

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