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Receta Chicken Zucchini Empanadas
by Kristy Brazelton

Chicken Zucchini Empanadas

I have zucchini from friends & family that needs to be used. I have also been craving Mexican food. So, I decided to incorporate the two for dinner. The chilis are very mild & have a smokey sweet flavor. Think a mildly smokey-spicy raisin. My kids ate this dish without one comment of it being too spicy.

Calificación: 4.5/5
Avg. 4.5/5 2 votos
Tiempo de Prep: Mexico Mexican
Tiempo para Cocinar: Raciónes: 8

Ingredientes

  • 1 Lb. ground chicken breast
  • 4 Tbsp. clarified butter
  • 1 large dried ancho-pasilla chili
  • 1/4 C. golden raisins
  • 1/2 large sweet onion, diced
  • 1/4 C. canned crushed tomatos
  • 1 packed heaping cup shredded zucchini
  • 1 tsp. ground cumin
  • 1/2 tsp. kosher salt
  • 2 Tbsp. apple cider vinegr
  • 1 Tbsp. dark brown suar
  • 1 14.1 oz. box ready made pie crust

Direcciones

  1. Pre-heat oven to 375 degrees
  2. Boil enough water to cover chili. Pour boiling water over chili & weigh down. Allow to soak at least 15 minutes. Once soft, remove from water & mince. To lower spicy level you can scrape out seeds.
  3. Heat clarified butter over medium to medium high heat. Add diced onion & raisins & cook until soft & golden. Add ground chicken.
  4. When chicken is almost done add zucchini, spices, chili, vinegar, sugar & tomatos. Allow to cook until chicken is done & there is almost no sauce. Allow to cool for easier handling.
  5. Set aside 1 1/2 cups of filling for another use.
  6. Using a 4" biscut cutter cut out 16 rounds from dough. Top a round with 1/4 cup filling. Top with another round & seal edges using a fork. Poke vent holes in top.
  7. Place filled empanadas onto baking sheet spraye with non stick cooking spray & lightly spray top of empanadas.
  8. Bake for 15-18 minutes or until golden brown.