Chicken and Asiago Cheese Empanada Recipe

Chicken and Asiago Emapanada Recipe

Italian Style Chicken and Asiago Cheese Emapanada Recipe

5 out of 5
stars based on 2 ratings.

Chicken and Asiago Emapanada Recipe from Paggi Pazzo

Italian Style Chicken and Asiago Cheese Empanada Recipe
Published: December 20, 2011

Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10 servings
Calories per serving: 257
Fat per serving: 9.6g


  • 1 lb. ground chicken
  • 1 small red pepper
  • 1 small green pepper
  • 2 garlic cloves
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1 small onion
  • 2 tablespoons olive oil
  • 4 ounces Asiago cheese
  • 3 teaspoons Goya Adobo spice
  • 10 (1 package) Goya frozen empanada dough discos, thawed
  • 2 tablespoons chopped pancetta

Cooking Directions

  1. To prepare filling, chop peppers, onion, and garlic, and to pan with olive oil and season with salt and pepper. Let simmer over medium to high heat for 3-5 minutes until ingredients begin to caramelize
  2. In another pan, add ground chicken and chopped pancetta, then season with Goya Adobo spice and cook for 5-7 minutes, stirring and turning chicken until slightly undercooked
  3. Add chicken to pan with peppers and onions and mix together for 5 minutes at low heat
  4. Preheat oven to 425 degrees and grate Asiago cheese into a separate bowl
  5. Prepare empanadas by taking 2 tablespoons of filling and adding to middle of empanada dough. Then take a teaspoon of Asiago and sprinkle over
  6. Fold over empanada and squeeze edges together, then use a fork against the edges to create that classic empanada appearance
  7. Place empanadas on a cooking sheet lightly dressed with olive oil (you can use aluminum foil over the cooking sheet with olive oil as well) and cook for 12-15 minutes or until golden brown
  8. Remove from oven and let sit for 5 minutes before serving. Feel free to accompany with a tomato sauce side or chimichurri, then you’re ready to serve!

Let it Rip!

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