Cuban Chicken Empanadas with Lime Crema and Avocado
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Ingredients & Equipment
What we send
- 1plum tomato
- 1/4 ouncecilantro
- 2 clovesgarlic
- 1red onion
- 2boneless skinless chicken breasts
- 3 ouncesshredded Monterey Jack cheese
- 6empanada doughs
- 3 packetsnonfat sour cream
- 3 ouncesbaby arugula
- 1/2 teaspoonground cumin
- 1/2 teaspoondried thyme
- 1/2 teaspoonsweet paprika
What You’ll Need
- aluminum foil
- baking sheet
- blender or food processor (optional)
Preheat oven to 450°F. Rinse all produce. Halve lime. Quarter tomato. Roughly chop cilantro leaves, discarding stems. Mince garlic. Peel onion, halve, and thinly slice 1 half; save remainder for another recipe. Line a baking sheet with foil for the next step.
Roast chicken and vegetables
Pat chicken dry with paper towel and place on 1 half of prepared baking sheet. Rub all over with spice mix, 2 teaspoons olive oil, ½ teaspoon salt, and pepper as desired. On other half of sheet, toss tomato and sliced onion with half of garlic, ½ tablespoon olive oil, and ⅛ teaspoon salt. Arrange in a single layer. Roast until chicken is cooked through and no longer pink and vegetables are tender, 13-15 minutes.
Make dressing and prepare avocado
While chicken and vegetables roast, in a large bowl, whisk together juice of ½ lime, 1 tablespoon olive oil, ⅛ teaspoon salt, and pepper as desired. Halve avocado and discard pit; carefully scoop out flesh, discarding skin, then cut into small dice. Add diced avocado to bowl with dressing, then set aside.
Once roasted, roughly chop chicken and vegetables and place in a medium bowl. Add Monterey Jack to bowl and stir to combine. Discard foil from baking sheet and line with a new piece of foil. Add empanada doughs in a single layer. Working 1 at a time, spoon about ¼ cup filling onto 1 half of each. Carefully fold dough over filling. Using the tines of a fork, press and seal edges tightly.
Bake empanadas and make crema
Cut a small slit on top of empanadas so steam can escape. Bake until puffed and light golden, about 15 minutes. Meanwhile, in a blender or food processor, combine sour cream, cilantro, juice of remaining lime, remaining garlic, ⅛ teaspoon salt, and pepper as desired, and blend until smooth. Alternatively, whisk together all crema ingredients in a small bowl.
Pat arugula dry with paper towel, add to bowl with dressing and avocado, and toss to coat. Serve Cuban chicken empanadas with salad and lime crema for dipping. Enjoy!