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Cuban Chicken Empanadas

Cuban Chicken Empanadas with Lime Crema and Avocado

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Recipe Details

Story

Irresistible empanadas are classic Latin American fare, and we totally get it. Filled with tender roasted chicken and juicy tomato, these insanely satisfying pastry pockets are a cinch to whip up. And when served with a cool lime-infused crema for dipping, this Popular Recipe's guaranteed to disappear even faster.

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Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 890
  • Protein 48g
  • Total Carb 63g
  • Total Fat 54g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • lime
    1
    lime
  • plum tomato
    1
    plum tomato
  • cilantro
    1/4 ounce
    cilantro
  • garlic
    2 cloves
    garlic
  • red onion
    1
    red onion
  • boneless skinless chicken breasts
    2
    boneless skinless chicken breasts
  • avocado
    1
    avocado
  • shredded Monterey Jack cheese
    3 ounces
    shredded Monterey Jack cheese
  • empanada doughs
    6
    empanada doughs
  • nonfat sour cream
    3 packets
    nonfat sour cream
  • baby arugula
    3 ounces
    baby arugula
  • ground cumin
    1/2 teaspoon
    ground cumin
  • dried thyme
    1/2 teaspoon
    dried thyme
  • sweet paprika
    1/2 teaspoon
    sweet paprika

What You’ll Need

  • aluminum foil
  • baking sheet
  • blender or food processor (optional)

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    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.

  2. Roast chicken and vegetables

    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.

  3. Make dressing and prepare avocado

    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.

  4. Assemble empanadas

    Assemble empanadas

    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.

  5. Bake empanadas and make crema

    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.

  6. Plate empanadas

    Plate empanadas

    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!

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