This tasty and easy twist on traditional empanadas is MUY delicioso!
Ok, I love traditional empanadas. But I have to admit that these quick and easy “open-faced” empanadas are pretty ridiculously cute! And delicious!!!
The pleated empanada “bowls” are a breeze to make and literally come together in minutes. Then once they are filled with gooey cheese, seasoned chicken and tomatoes, and topped with lots of fresh cilantro, these little empanadas make the perfect little appetizers…or dinner!
Add in your favorite taco toppings, or keep it simple. However you make them, I guarantee you won’t be able to have just one. 
Here’s the how to:
Start by seasoning a chicken breast with lots of zesty taco seasoning.
Then cook the chicken in a sauté pan, then add in some chopped green chiles, and then shred the chicken into bite sized pieces once it is cooked through.
While the chicken cooks, get started making your empanada “bowls”! Simple press together small pleats around the edges of the empanada shells until they form small bowls. Lay them out on a baking sheet covered in parchment.
Then get your chicken and your other toppings (look, they form a Mexican flag!) ready to go for assembly.
First, add in a layer of your shredded chicken.
Then layer in your cheese and tomatoes. And then cook them at 425 for about 15 minutes, or until that cheese is nice and melted.
Finally top with some fresh cilantro, and dive in!
Ali loves music and fun food! Check out her great stuff at her blog site, Gimme Some Oven, and her Tablespoon profile — and keep watching Quick Dish to see what colorful, nommy recipes she dreams up next!
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