Buffalo Chicken Dip Stuffed Empanadas
Buffalo Chicken Dip Stuffed Empanadas
Ingredients
For the Buffalo Chicken Filling
- 2 cups cooked chicken, shredded
- 8 ounces cream cheese, softened
- 1/2 cup buffalo sauce
- 1 cup cheddar cheese, shredded
- 1/4 cup ranch dressing
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Empanadas
- 8 empanada dough discs, store-bought, 5-6 inch diameter
- 1 egg, beaten, for egg wash
- 1 tablespoon water, for egg wash
- 2 cups vegetable oil, for deep frying (if not baking)
For Serving (Optional)
- 1/4 cup ranch or blue cheese dressing, for dipping
- 4 celery sticks
Instructions
- 1
In a large mixing bowl, combine the shredded cooked chicken, softened cream cheese, buffalo sauce, shredded cheddar cheese, ranch dressing, garlic powder, onion powder, salt, and black pepper. Mix until all ingredients are well combined and the filling is uniform.
⏱️ 5 min
- 2
If baking, preheat your oven to 375°F. Line a baking sheet with parchment paper. If frying, pour vegetable oil into a deep pot or Dutch oven, ensuring it's at least 2-3 inches deep. Heat the oil over medium-high heat to 350°F.
⏱️ 5 min•🌡️ 375
- 3
Lay out the empanada dough discs on a clean work surface. Place about 2 to 3 tablespoons of the buffalo chicken filling onto one half of each dough disc, leaving a small border around the edge.
⏱️ 5 min
- 4
In a small bowl, whisk together the beaten egg and water to create an egg wash. Lightly brush the edges of each dough disc with the egg wash. Fold the empty half of the dough over the filling to create a half-moon shape. Press the edges together firmly to seal, then use a fork to crimp the edges, ensuring a tight seal.
⏱️ 5 min
- 5
If baking: Place the assembled empanadas on the prepared baking sheet. Brush the tops of the empanadas with the remaining egg wash. Bake for 18 to 22 minutes, or until golden brown and puffed.
⏱️ 20 min•🌡️ 375
- 6
If frying: Carefully place 2 to 3 empanadas at a time into the hot oil, being careful not to overcrowd the pot. Fry for 3 to 5 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove the empanadas and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 15 min•🌡️ 350
- 7
Serve the buffalo chicken empanadas hot with extra ranch or blue cheese dressing for dipping and celery sticks on the side, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Buffalo Chicken Dip Stuffed Empanadas
Ingredients
For the Buffalo Chicken Filling
- 2 cups cooked chicken, shredded
- 8 ounces cream cheese, softened
- 1/2 cup buffalo sauce
- 1 cup cheddar cheese, shredded
- 1/4 cup ranch dressing
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Empanadas
- 8 empanada dough discs, store-bought, 5-6 inch diameter
- 1 egg, beaten, for egg wash
- 1 tablespoon water, for egg wash
- 2 cups vegetable oil, for deep frying (if not baking)
For Serving (Optional)
- 1/4 cup ranch or blue cheese dressing, for dipping
- 4 celery sticks
Instructions
- 1
In a large mixing bowl, combine the shredded cooked chicken, softened cream cheese, buffalo sauce, shredded cheddar cheese, ranch dressing, garlic powder, onion powder, salt, and black pepper. Mix until all ingredients are well combined and the filling is uniform.
⏱️ 5 min - 2
If baking, preheat your oven to 375°F. Line a baking sheet with parchment paper. If frying, pour vegetable oil into a deep pot or Dutch oven, ensuring it's at least 2-3 inches deep. Heat the oil over medium-high heat to 350°F.
⏱️ 5 min•🌡️ 375 - 3
Lay out the empanada dough discs on a clean work surface. Place about 2 to 3 tablespoons of the buffalo chicken filling onto one half of each dough disc, leaving a small border around the edge.
⏱️ 5 min - 4
In a small bowl, whisk together the beaten egg and water to create an egg wash. Lightly brush the edges of each dough disc with the egg wash. Fold the empty half of the dough over the filling to create a half-moon shape. Press the edges together firmly to seal, then use a fork to crimp the edges, ensuring a tight seal.
⏱️ 5 min - 5
If baking: Place the assembled empanadas on the prepared baking sheet. Brush the tops of the empanadas with the remaining egg wash. Bake for 18 to 22 minutes, or until golden brown and puffed.
⏱️ 20 min•🌡️ 375 - 6
If frying: Carefully place 2 to 3 empanadas at a time into the hot oil, being careful not to overcrowd the pot. Fry for 3 to 5 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove the empanadas and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 15 min•🌡️ 350 - 7
Serve the buffalo chicken empanadas hot with extra ranch or blue cheese dressing for dipping and celery sticks on the side, if desired.