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Spicy Chicken Empanadas

Recipe photo courtesy of Antonis Achilleos

Our little turnovers get their Mexican heat from both chipotle and poblano chiles.

Source: Martha Stewart Living, May 2003
Yield

Ingredients

Directions

Cook's Notes

Our empanadas are fried, but they may also be baked at 375 degrees for fifteen minutes. Stored in an airtight container, formed but uncooked empanadas can be frozen for up to one month.

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  • Gmelle
    2 DEC, 2010
    Spicy, but too acidic. Needs some black beans or more cheese to cut it.
    Reply

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