Atomic Gourmet
Cooking Basicsspacerspacer
Culinary Glossaryspacerspacer
American Cuisinespacerspacer
Hispanic Cuisinespacerspacer
French Cuisinespacerspacer
German Cuisinespacerspacer
Italian Cuisinespacerspacer
The Chefs Menusspacerspacer
nav footer
"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef,
Atomic Gourmet
Recipe search

Chicken & Ancho Chili Empanadas
Difficulty Level: Medium
Recipe Id: SPA1005

Chicken & Ancho Chili Empanadas


  • 1 teaspoon ground dried ancho or poblano chili
  • 1 teaspoon ground cumin
  • 1/2 pound chicken sausage; * see note
  • 1/4 cup chopped fresh oregano
  • 1 tablespoon minced garlic
  • 1/4 cup fresh cilantro; chopped fine
  • 2 Anaheim chili peppers; chopped fine
  • stems and seeds removed
  • 1/2 cup black olives; coarsely chopped
  • 3 ounces Monterey jack cheese; grated
  • 1/2 teaspoon red pepper flakes; crushed
  • 1 pint Quick Tomato Salsa
  • 8 ounces sour cream


  • refrigerated or frozen dough enough for four-9" pie crusts
  • 1 egg white; egg wash
  • with 1 tablespoon water

  1. Remove the stem and seed from the dried chili.
  2. Grind to powder in a spice grinder or blender.
  3. Put ground chili and cumin in a small fry pan over high heat.
  4. Moving the pan and shifting the spices continuously, cook the spices until they begin to brown, 3 minutes.
  5. Remove from heat and set aside.
  6. Put sausage in a mixing bowl.
  7. Add remaining ingredients and blend thoroughly.
  8. Preheat oven to 375 degrees.
  9. Line a baking sheet (for hors d'oeuvre size, use 2) with parchment paper.
  10. Roll out dough to 1/4" thickness.
  11. Cut out circles about 7" in diameter for entree size or 3 1/2" in diameter for hors d'oeuvre size.
  12. Place the circles on a lightly floured working surface, and brush the inside edges lightly with egg wash.
  13. Place 1/4 cup filling in the center of each circle (1 tbsp. for hors d'oeuvre size), spread slightly, and fold the dough over into the shape of a turnover.
  14. Crimp the edges and place the pastries on a baking sheet 
  15. Bake in the middle of the oven for 15 - 20 minutes, or until crusts are cooked and golden brown.
  16. To serve, transfer the empanadas to a serving dish and serve Salsa and sour cream on the side.

NOTES : If you can't get chicken sausage, substitute fresh ground chicken or turkey. Filling mixture may be made ahead and covered tightly and refrigerated for 1 day, or frozen for 1 month.

Yield: 4 servings.


© 2023 Atomic Gourmet - Powered by infaCORE™