If you’re craving a dish that bursts with cheesy, spicy goodness wrapped in a golden, flaky crust, this Baked Cheesy Chicken Empanadas Recipe is your new go-to comfort food. Perfectly balanced with creamy cheeses, tender chicken, and a subtle kick of chili and cumin, these empanadas bake up crispy and irresistible every time. They’re a cinch to prepare, exciting to eat, and guaranteed to become a family favorite or a crowd-pleaser at your next gathering.
Ingredients You’ll Need
This Baked Cheesy Chicken Empanadas Recipe calls for simple, pantry-friendly ingredients that come together beautifully to create a dish packed with flavor and texture. Each component adds something special — from the creamy cheeses to the spicy seasonings and the flaky pie crust, making every bite deliciously memorable.
- Cream cheese (4 ounces, softened): Adds luxurious creaminess that binds the filling perfectly.
- Queso Fresco (2 ounces, softened): Provides a mild, slightly tangy flavor that complements the other cheeses.
- Chili powder (1 teaspoon): Brings a smoky warmth; Penzey’s Chili 9000 is a personal favorite for depth.
- Ground cumin (½ teaspoon): Offers an earthy, aromatic hint that elevates the filling.
- Crushed red pepper flakes (¼ teaspoon): Adds just the right spicy kick without overpowering.
- Shredded Pepper Jack (½ cup): Melts beautifully with a peppery punch for a cheesy wow factor.
- Scallions (2, thinly sliced): Freshness and mild onion flavor that brighten up the filling.
- Cooked chicken (1 cup, shredded or cubed): The hearty, protein-packed star of the empanada.
- Pillsbury Pie Crusts (2): Convenient and perfectly flaky crust that wraps everything up nicely.
- Egg (1) and water (1 teaspoon): Whisked together for an egg wash that gives the crust a gorgeous golden shine.
- Flake sea salt (optional): Adds a finishing touch of delicate saltiness and crunch if desired.
How to Make Baked Cheesy Chicken Empanadas Recipe
Step 1: Prepare Your Oven and Baking Sheets
First things first, adjust your oven racks to the upper-middle and lower-middle positions then preheat to 375°F. Get two large rimmed baking sheets ready by lining them with parchment paper or aluminum foil and lightly spraying with nonstick spray. This setup ensures your empanadas bake evenly and don’t stick, making cleanup a breeze.
Step 2: Bring Dough to Room Temperature
If you’re using store-bought pie crust, set it on the counter for about 15 minutes before you start working with it. This helps the dough relax and makes rolling and shaping much easier, preventing cracks and breaks when you form your empanadas.
Step 3: Mix the Cheesy Chicken Filling
In a large bowl, combine the softened cream cheese and Queso Fresco with chili powder, cumin, crushed red pepper flakes, shredded Pepper Jack, and sliced scallions. Use an electric mixer on medium speed until the mixture is smooth and well-blended. Then gently fold in the cooked chicken, making sure every bite will be full of cheesy, spicy goodness before setting the filling aside.
Step 4: Cut Out Dough Circles
Unroll each pie crust and use a rolling pin to shape it into roughly a 12-inch round. Then take a 4-inch round cookie cutter to cut out 7 circles per pie crust. These rounds will become the perfect size for individual empanadas — not too big to handle, not too small to satisfy.
Step 5: Create Your Egg Wash
Whisk together one egg and one teaspoon of water until smooth. This egg wash is the magic that will give your empanadas their enticing golden-brown color and a subtle glossy finish after baking.
Step 6: Assemble and Bake Your Empanadas
Place a generous tablespoon of the cheesy chicken filling in the center of each dough round. Brush the edges with the egg wash, then fold the dough over to create a half-moon shape. Press the edges firmly to seal, and crimp them with a fork for a lovely, classic empanada look. Brush the tops with more egg wash and sprinkle with flake sea salt if you like a little extra crunch and flavor. Arrange the empanadas on your prepared baking sheets, then pop them into the oven and bake for 22 minutes or until the crust is golden and crispy.
How to Serve Baked Cheesy Chicken Empanadas Recipe
Garnishes
To brighten up these delectable pockets, try topping with a sprinkle of fresh diced tomatoes or a few slices of cool, creamy avocado. Both add refreshing contrasts to the warm, cheesy filling and make your presentation pop with color and flavor.
Side Dishes
These empanadas pair wonderfully with a crunchy Apple Jicama Slaw dressed with a tangy Honey-Chipotle Vinaigrette. The sweet, smoky slaw balances the richness of the empanadas and adds a lively crunch to every bite. Alternatively, a simple green salad or a bowl of black beans can complement the meal perfectly.
Creative Ways to Present
Serve your Baked Cheesy Chicken Empanadas Recipe on a rustic wooden board with small bowls of dipping sauces like salsa, guacamole, or sour cream for a fun sharing platter. For a party or appetizer spread, cut the empanadas into smaller bite-sized pieces and garnish with chopped fresh herbs for an elegant touch.
Make Ahead and Storage
Storing Leftovers
Leftover empanadas keep well stored in an airtight container in the refrigerator for up to 3 days. Reheat them gently so the crust stays crisp and the cheesy filling remains melty and delicious.
Freezing
You can freeze baked empanadas by arranging them in a single layer on a baking sheet and freezing until solid. Then transfer them to a freezer-safe bag or container for up to 2 months. Whenever you want a quick snack or meal, just pop them straight into the oven from frozen.
Reheating
To reheat without losing that delightful crispiness, bake frozen or refrigerated empanadas at 350°F for about 10-15 minutes or until heated through. Avoid microwaving as it tends to make the crust soggy.
FAQs
Can I use homemade pie crust for this recipe?
Absolutely! Homemade pie crust works wonderfully and brings a lovely homemade touch to your empanadas. Just roll it out to the suggested size and follow the recipe steps.
What type of cheese can I substitute?
If you can’t find Queso Fresco or Pepper Jack, mild feta or Monterey Jack cheeses make good substitutes without changing the overall flavor too much.
Can I make these empanadas spicy?
Definitely! Increase the amount of red pepper flakes or add some finely chopped jalapeños to the filling to amp up the heat.
Are these empanadas suitable for freezing before baking?
Yes, you can assemble the empanadas and freeze them raw on a baking sheet. Once frozen solid, move them to a container and bake from frozen, adding a few extra minutes to the baking time.
How long will the empanadas last in the fridge?
Stored properly in an airtight container, they stay fresh for up to 3 days, making them perfect for easy weekday meals or snacks.
Final Thoughts
There’s something truly special about the Baked Cheesy Chicken Empanadas Recipe that makes it irresistible time and time again. From the melty cheese blend to the flavorful chicken filling wrapped in buttery crust, every bite is a little celebration of comfort and taste. I can’t wait for you to try making these — they’re perfect for sharing, snacking, or impressing guests with minimal effort and maximum yum.
