Fat Tire Summer BBQ Chicken Empanadas
Chef Ryan Wiebe
6
20 minutes
20 minutes
Latin/South American
Main Course
Sure, everyone loves a taco, but empanadas have a distinct doughy upper hand: that crunch factor. You can fill that crispy golden dough with pretty much whatever you want, but here Chef Ryan Wiebe seasons up some chicken thighs with our beer-infused Spiceology X Fat Tire Summer BBQ blend, throws in some cheese and calls it good. Never tried any of our Fat Tire collab blends? Summer BBQ is a great blend all year round with onion, brown sugar, garlic, and celery salt with mild heat.
Ingredients
- Your favorite flaky buttery dough recipe, homemade or store bought
- Chicken thighs or chicken breasts
- Spiceology X Fat Tire Summer BBQ seasoning, as needed
- 1 medium onion, sautéed
- 1 1/2 cup of your favorite cheese, shredded
- 1 egg for egg wash
- oil or vegetable oil
Directions
Pre-heat oven to 400° F
- Make your empanada dough.
- Season your chicken with oil and Spiceology X Fat Tire Summer BBQ seasoning and roast, smoke or bbq your chicken until cooked, let cool slightly and shred the chicken.
Dice the onion and sauté it, mix in with your cooked chicken.
- Fill your dough with chicken and cheese, close the dough in a half moon and seal it with a fork around the edges.
- Brush your empanadas with the egg wash and bake for 18-22 minutes, until golden brown.
- Serve warm. The leftovers can be frozen and re-heated for a quick snack!