Chicken and Hatch Green Chile Empanadas


  • 1/4 cup Young Guns Green Chile and Tomatillo Salsa, add more to taste
  • 10 Empanada dough shells
  • 1 tsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red pepper, chopped
  • Pinch sea salt
  • Pinch black pepper
  • Pinch garlic powder
  • Pinch onion powder
  • 2 tbsp cilantro, chopped
  • 1 tbsp tomato paste
  • 2 cups cooked chicken, shredded
  • 1 egg, beaten


  1. Heat oil in a large skillet. Add onions and red peppers. Cook for 4-5 minutes. Add garlic and cilantro, cook for 30 seconds

  2. Add chicken, tomato paste, salt, pepper, garlic powder, onion powder and Young Guns Hatch Green Chile Salsa. Simmer for 3-4 minutes.

  3. In a small bowl, beat the egg with 1 tbsp water.

  4. Fill each dough shell with about 1/3 cup of the filling. Brush the egg wash on the dough edges. Fold the dough over the filling. Using a fork, firmly press the edges together to seal.

  5. Place the empanadas on a baking sheet lined with parchment paper. Brush each empanada with the egg wash. Bake at 375 degrees for 30-35 minutes. Enjoy