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Chicken Empanadas

Serves: 2-4
These wonderful empanadas are spicy and perfectly paired with a side of guacamole. Top with Spicy Cotija Cheese for an extra kick!


Product Image
  • 1 pound ground chicken
  • 1 red onion, fine diced
  • 2 tbsp crushed garlic
  • 2 tbsp oil
  • 1 jalapeno, fine diced
  • 1 large russet potato, peeled and diced
  • 1 cup sweet corn kernels
  • 1 cup grated Rizo Bros Oaxaca Cheese
  • 1 tbsp Chile powder
  • 2 tbsp ground cumin
  • 2 tbsp salt and pepper
  • 1 package empanada wraps


  1. Bring large skillet to medium-high heat, add oil to pan
  2. Add chicken and onions to pan
  3. Break chicken apart as it cooks, stirring occasionally
  4. Add garlic 3 minutes into cooking, breaking apart continuously
  5. Add salt, pepper, cumin, and chile powder and fold seasoning into the mix
  6. Once chicken is cooked, remove from pan and place in baking dish
  7. Place mix in refrigerator for at least one hour
  8. Remove cooled mix from refrigerator and place in a mixing bowl
  9. Add corn, cheese, and potato and fold into remaining ingredients
  10. Scoop handful of mix into each empanada wrap
  11. Fold or crimp edges of wraps tightly to keep filling from leaking


*** can be fried in 350*F fryer for 4-5 minutes OR baked 8-10 minutes in 325*F oven