Crispy empanadas are stuffed full of cumin and coriander-scented chicken, vegetables, green olives and Monterey Jack cheese. Served with a side of house-made Chimichurri Sauce.
Yield: 6 pieces per order.
Empanadas: Flour, salt, baking powder, shortening, water, chicken, potatoes, chickpeas, red peppers, spinach, onions, garlic, cilantro, manzanilla olives, pickled jalapenos, cumin, coriander, Mexican oregano, Monterrey jack cheese
Chimichurri Sauce: Olive oil, parsley, lime juice, white wine vinegar, oregano, garlic, salt, chili flakes
Freezer Friendly: Y
Preheat oven to 425°F. Remove lid, bake on the middle rack until heated through, about 12 – 15 minutes.
Will keep in the fridge for 2-3 days.