Chipotle Chicken & Corn Empanadas with Avocado Ranch Dip

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

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.

Lay out the empanada dough discs on a clean surface.

Spoon about 2 tablespoons of the chicken and corn mixture onto the center of each disc.

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.

Brush the tops of the empanadas with the beaten egg (egg wash).

Place the empanadas on the prepared baking sheet.

Bake for 20-25 minutes, or until golden brown.

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.

Serve the warm empanadas with the avocado ranch dip.