- 1 pack marinated (see below) chicken cutlets or breasts
- 1 bag of 4 Cheese Mexican Finely Shredded (I personally prefer the Sargento brand)
- 2 Tbsp. chopped fresh cilantro
- 1 egg
- 1 Tbsp. water
- 1 pkg. of small tortillas or pre-made empanada dough* such as Goya Tapa Empanada Dough Shell, 11.6 Ounce -- 16 per case.
For the Marinade Chicken:
- 1 garlic clove, crushed
- 2 tablespoons vinegar
- 2 tablespoons vegetable oil
- 1 teaspoon cumin
- Salt & pepper to taste
For the Beans:
- 3 tablespoons olive oil
- 1 clove garlic, minced
- 1/3 cup finely chopped onion
- 2 scallions, white and green parts, chopped (optional)
- 1 teaspoon cumin
- 1 can black or pinto beans, undrained
- 1 tablespoons chopped fresh cilantro
- If you are making empanada from scratch prepare the dough according the recipe. Wrap in plastic wrap and refrigerate until ready to use. (*I am all about making it on your own; however, I have yet to fit a recipe that I love and is easy to roll out. The thinnest of this dough is key in it tasting great! So if you got an awesome one…please share!!)
- Prepare the marinade by whisking together ALL the ingredients listed above. Place the chicken in a ziplock bag or shallow bowl, and pour the marinade over the chicken. Let chicken marinate for 30 minutes to an hour.; but as always the longer it stays the better it will taste. If I remember the night before I try to set it then all in a Ziploc bag & just move it around a few time through out the day (only because I am a little neurotic lol).
- Prepare the beans: In the same skillet, place 1 tablespoons olive oil and heat over medium heat. Add the garlic, onions, and green onions and cook until soft and fragrant. Add the cumin and mix well. Add the beans, with their liquid, to the skillet. Simmer, stirring often and scraping the bottom of the skillet. When most of the liquid has cooked off and beans are heated through, remove beans from heat and stir in the chopped cilantro. Set aside on low. I find the longer they sit simmering on low, the more the juices become absorbed and the better they taste!
- I like to serve white rice with this meal, so I take this time to get that going according to the instructions on the box of rice I am using.
- Preheat the oven to 375ºF.
- Unroll the dough (on lightly floured surface. Use rolling pin to roll each to 12-inch circle. Cut each crust into 8 (4-inch) circles with biscuit cutter, re-rolling dough as needed. Place on parchment-covered baking sheets. Spoon 2 Tbsp. of the chicken mixture onto center of each circle; brush edge with egg. Fold dough circles in half. Press tops lightly to remove excess air; seal edges with fork. Brush tops with remaining egg. Or cup the tortilla in your hand & place 2 Tbsp. of chicken mixture inside, add extra cheese and place standing up in PAMPERED CHEF SMALL RIDGED BAKER #1342 - NEW OUT 2011 - 9 X 6 3/4 X 1 3/4 (this is the one I used & love!!)
- Whisk together egg and a drop of water, brush on-top of your empanada dough or tortillas.
- Bake for 15 min. or until golden brown.
- Serve & enjoy!!
Make It SPECIAL suggestions:
- Serve with Guacamole, Salsa, and/or Sour Cream.
- Serve with a mixed green salad tossed your favorite dressing.
- Garnish with additional chopped cilantro just before serving.