Chicken Fajita empanadas. The empanada discs with the chicken fajita filling, ready to close up and put in the oven. I only used half of the simmering sauce as I wanted the chicken to be dry so that the empanadas would not be soggy. That means that with just one box I can make this twice or make double the empanadas.
Stir in chicken and fajita seasoning. Brush edge of crust with water. Add black beans, chicken and green chilies. You can have Chicken Fajita empanadas using 4 ingredients and 2 steps. Here is how you cook that.
Ingredients of Chicken Fajita empanadas
- Prepare of Left over chicken fajita filling.
- It's of Oil for frying.
- It's 10 of discos (store bought or homemade).
- Prepare of Optional: your favorite shredded cheese.
Add chicken stock a little at a time, just to moisten the mixture. You want to make sure that the mixture is moist but not soupy. I love any type of fajitas, so when I saw this recipe for fajitas empanadas or fajitas panades as we say in Belize, I simply had to try it. The video for recipe will be posted tomorrow, but today.
Chicken Fajita empanadas instructions
- Reheat chicken fajita mixture in a frying pan. *optional: roll out empanada dough just a little bit* spoon filling into disco, add cheese if you like. Fold over disco to create a half moon. Use your fork to make "bird feet tracks" into dough to make sure it is closed..
- Put oil on medium-medium high heat. To test if it is hot enough put water on your fingers and sprinkle into pan, if it bubbles, you are good to go. Add empanadas into oil, fry for 5-8 minutes per side or until your done likeness. Remove and place on a towel lined plate to absorb grease..
See great recipes for Chicken Fajita empanadas too! Main dish Mini Chicken Fajita Empanadas. Is there anything we can't do with a tortilla? We've fashioned it into vast, almost grotesque wraps. We've made little triangles out of it, sacrilegiously stuffing.
