Chipotle Chicken & Corn Empanadas with Avocado Ranch Dip

Savory and slightly spicy empanadas filled with a smoky chipotle chicken and corn mixture, paired with a cool and creamy avocado ranch dipping sauce.

Prep Time

20 minutes

Total Time

45 minutes

Calories

375 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.09/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British

Main Ingredient:

Chicken

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

8discsPre-made Empanada Dough Discs(Thawed if frozen.)

£3.00

1cupCooked Chicken Breast(Shredded or diced)

£1.75

1cupFrozen Corn(Thawed)

£0.40

0.3cupRed Onion(Finely diced)

£0.15

1tablespoonsChipotle Peppers in Adobo Sauce(Minced (adjust to taste))

£0.50

1teaspoonAdobo Sauce(From the can of chipotle peppers)

£0.50

2tablespoonsCream Cheese(Softened)

£0.25

0.5teaspoonCumin

£0.05

0.3teaspoonSmoked Paprika

£0.03

To tasteSalt

To tasteBlack Pepper

1Egg(Beaten, for egg wash)

£0.25

1Avocado(Ripe)

£1.00

0.3cupButtermilk

£0.15

0.3cupRanch Dressing

£0.30

1tablespoonLime Juice(Freshly squeezed)

£0.10

2tablespoonsCilantro(Chopped)

£0.30

0.3teaspoonGarlic Powder

£0.02

Total Cost

£8.75

£1.09 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2.
In a large skillet over medium heat, combine the shredded chicken, corn, red onion, minced chipotle peppers, adobo sauce, cream cheese, cumin, smoked paprika, salt, and pepper. Cook until heated through and the cream cheese is melted and evenly distributed, about 5 minutes. Taste and adjust seasoning as needed.
3.
Lay out the empanada dough discs on a clean surface.
4.
Spoon about 2 tablespoons of the chicken and corn mixture onto the center of each disc.
5.
Fold the dough over to form a half-moon shape. Press the edges together firmly with your fingers or a fork to seal. Crimp the edges for a decorative touch.
6.
Brush the tops of the empanadas with the beaten egg (egg wash).
7.
Place the empanadas on the prepared baking sheet.
8.
Bake for 20-25 minutes, or until golden brown.
9.
While the empanadas are baking, prepare the avocado ranch dip. In a food processor or blender, combine the avocado, buttermilk, ranch dressing, lime juice, cilantro, garlic powder, salt, and pepper. Blend until smooth and creamy. Add more buttermilk if needed to reach desired consistency.
10.
Serve the warm empanadas with the avocado ranch dip.

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My Notes

Nutrition Information

Nutrition per serving (135g)

375 kcal / 1569 kJ

Carbs

25g

10% of RDA

Fat

22g

31% of RDA

Protein

19g

38% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

4 g

4% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

For extra smoky flavor, grill the chicken before shredding.

Adjust the amount of chipotle peppers to your desired spice level. Start with less and add more if needed.

If you don't have buttermilk, you can use milk with a teaspoon of lemon juice or vinegar added.

The avocado ranch dip can be made ahead of time and stored in the refrigerator for up to 2 days.

Cooking Equipment

Oven

Large Skillet

Mixing Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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