Super Bowl Spicy Chicken Empanadas

I remember one blustery Super Bowl Sunday, years ago, when I first attempted making something a little more adventurous than my usual chili. The clatter of pots and pans mingled with the cheers from the TV as I wrestled with dough, determined to create a snack that would stand out from the typical chip and dip spread. These spicy chicken empanadas became that star, their golden crust promising something special inside.

One year, I brought a huge batch of these to my friend Sarah's Super Bowl party. The game was intense, everyone was on the edge of their seats, but the moment I put these empanadas down, there was a collective hush followed by a scramble. People were practically fighting over the last one, and Sarah's husband, who usually just nods politely, actually asked for the recipe on the spot!

Ingredients

• Cooked Chicken Breast: Shredded chicken is the star, offering that comforting, hearty base. Using rotisserie chicken here is a brilliant shortcut I often employ when time is short.
• Olive Oil: Just enough to get things started, a gentle whisper of richness.
• Small Red Onion: Adds a crucial aromatic depth and a subtle sweetness that balances the heat. Finely dicing it ensures it blends seamlessly into the filling.
• Jalapeño: This is where the 'spicy' comes in! Seeding it controls the heat, but for a real kick, I've learned to leave a few seeds in.
• Red Bell Pepper: Brings a lovely sweetness and a pop of color to the robust filling.
• Garlic: The foundational flavor hero, always mince it fresh for the best aroma and taste.
• Smoked Paprika: Don't skip this! It infuses the chicken with a wonderful smoky depth that makes the filling irresistible.
• Ground Cumin: Earthy and warm, cumin is essential for that classic Latin American flavor profile.
• Chili Powder: Another layer of warmth and a bit more heat, enhancing the overall spice blend.
• Salt & Black Pepper: Seasoning is key, taste and adjust to ensure the flavors sing.
• Tomato Sauce: Binds the filling beautifully, adding moisture and a slight tanginess.
• Shredded Monterey Jack or Cheddar Cheese: This is the creamy, melty magic that holds everything together and adds a delicious richness. Monterey Jack melts so smoothly.
• Fresh Cilantro: A bright, fresh finish that lifts all the rich, spicy flavors. Chop it right before adding for maximum impact.
• All-Purpose Flour: The structural backbone of our crispy empanada shell.
• Salt: Just a pinch to enhance the flavor of the dough itself.
• Cold Unsalted Butter: The secret to flaky empanada dough! Cold butter creates steam pockets during baking.
• Large Egg: Helps bind the dough and contributes to a richer crust.
• Cold Water: Use just enough to bring the dough together, too much will make it tough. I've found starting with less and adding slowly is the trick.
• Egg, beaten (for egg wash): This is what gives your empanadas that gorgeous, golden brown sheen.

Instructions

Crafting the Flaky Shell:

Let's start with the dough! In a spacious bowl, whisk together your flour and salt. Now, swiftly cut in the super cold butter until the mixture looks like coarse sand. Add the egg, then drizzle in the cold water, just a little at a time, until the dough miraculously comes together. Gently knead it for a moment, shape it into a neat disc, wrap it snugly in plastic, and let it chill in the fridge for at least 30 minutes, this is crucial for a tender crust.

Building the Zesty Filling:

Warm your olive oil in a skillet over medium heat. Toss in the diced onion, jalapeño, and bell pepper, letting them soften for 3 4 minutes until they smell incredible. Next, add the minced garlic, paprika, cumin, chili powder, salt, and pepper, stirring for just a minute until fragrant. Stir in your shredded chicken and tomato sauce, letting it all simmer for 2 3 minutes. Take it off the heat, let it cool down a bit, then fold in that wonderful cheese and fresh cilantro.

Assembling Our Spicy Pockets:

Preheat your oven to a cozy 400°F (200°C) and get two baking sheets ready with parchment paper. On a lightly floured surface, roll out your chilled dough to a slim ⅛ inch thickness. Use a biscuit cutter or a glass to cut out 4 5 inch circles. Spoon about 2 tablespoons of that delicious filling into the center of each circle. Now, gently fold the dough over to create a half moon, press the edges firmly to seal, and crimp them with a fork for a pretty finish.

The Golden Finish:

Take your beaten egg and brush it lovingly over each empanada, this will give them that beautiful, glossy, golden crust. Arrange them neatly on your prepared baking sheets.

Baking to Perfection:

Pop them into the hot oven and bake for 20 25 minutes, or until they're gloriously golden brown and smell absolutely irresistible. Let them cool slightly, if you can resist, before diving in.

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These empanadas aren't just for Super Bowl anymore, they've become my go to for potlucks, impromptu family gatherings, and even a cozy Saturday night in. The aroma alone, of the spices mingling with the baking dough, instantly takes me back to happier, louder, more delicious times, embodying comfort and celebration in every bite.

The Art of the Perfect Seal

Getting a good seal on your empanadas is paramount to prevent the delicious filling from escaping during baking. I used to just press with my fingers, but discovering the fork crimp not only looks professional but creates a much more secure edge. A little trick is to lightly moisten one edge of the dough circle with water before folding, it acts like a glue.

Spice Level Customization

While I love a good kick, not everyone in my household does, which led me to experiment with spice levels. For those who prefer mild, omit the jalapeño or use a very small amount and remove all seeds. For the heat seekers, leaving some jalapeño seeds in, or adding a tiny pinch of cayenne pepper, can elevate the warmth without overpowering the other flavors.

Making Ahead & Freezing

Empanadas are a fantastic make ahead option, which is a lifesaver when entertaining. You can assemble them completely, brush with egg wash, and then freeze them uncooked on a baking sheet. Once solid, transfer to a freezer bag for up to a month.

• Bake frozen empanadas directly, adding 5 7 minutes to the cooking time.
• Thaw them partially in the fridge overnight for a slightly quicker bake.
• Always mark the freezer bag with the date and baking instructions for convenience.

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These Super Bowl Spicy Chicken Empanadas are more than just a snack, they're a celebration of flavor and good company. I hope they bring as much joy and deliciousness to your table as they have to mine.

Recipe FAQs

→ How can I adjust the spice level?

For more heat, you can leave some seeds in the jalapeño or add a pinch of cayenne pepper to the filling. If you prefer a milder flavor, remove all seeds from the jalapeño or omit it entirely.

→ Can I prepare these ahead of time?

Absolutely! You can prepare the filling and dough a day in advance and store them separately in the refrigerator. Assemble and bake just before serving for the freshest taste. Unbaked empanadas also freeze well; bake from frozen, adding extra time.

→ What are some good serving suggestions?

These savory pastries pair wonderfully with a variety of dips. Consider serving them alongside fresh salsa, creamy guacamole, or a dollop of sour cream or Greek yogurt for a refreshing contrast.

→ Can I use different types of chicken?

Yes, feel free to use leftover roasted chicken, rotisserie chicken for a quick preparation, or even quickly pan-seared and shredded chicken breast. The key is to have finely shredded cooked chicken for the best texture.

→ What kind of cheese works best?

Shredded Monterey Jack or cheddar cheese are excellent choices for their meltability and flavor. You could also experiment with a blend of cheeses like a Mexican blend or a mild provolone for a different profile.

→ How to ensure crispy empanadas?

Preheating your oven to the specified temperature and not overcrowding the baking sheets are crucial. Also, an egg wash helps achieve that beautiful golden-brown and crispy exterior.