Spicy Chicken Empanadas with Cilantro Sour Cream are perfect to serve during football playoffs. With golden dough and a cheesy, spicy filling they are the ideal game food.
In this free 5-day email series learn all my tips for incorporating a low-carb lifestyle into the life of your family.
I like to make a few different appetizers over the week before a party and freeze them so I can just pop them in the oven. These chicken empanadas freeze really well. You can make a big batch a few weeks ahead and just reheat in the oven as needed. It's a little more work than buying boxed frozen appetizers but they are much healthier and much tastier.
This recipe is a great addition to your football playoff party. Serving a variety of appetizers is one of our favorite ways to entertain. I make my appetizers a day ahead and just reheat and serve. My guests can help themselves and I can hang out with them and enjoy the game. Even when we aren't entertaining for a football game my family likes to have a casual dinner and eat finger foods at the same time.
I chose the Red Habanero Hot Sauce for this recipe. It has a little more heat than regular hot sauce but has less vinegar so the flavor of the peppers shines through. You can try any hot sauce in this recipe. The Green Habanero sauce is a little spicier than the red sauce and goes well with lighter foods. The Black Label sauce has a nice smokiness to it. If you feeling brave go ahead and use the XXX Habanero sauce in this recipe.
Spicy Chicken Empanadas with Cilantro Sour Cream - Low Carb, Grain Free, THM S
Dough Ingredients:
16 oz mozzarella, shredded or cubed
4 oz cream cheese
1 cup almond flour
½ cup ground golden flax
½ cup coconut flour
2 teaspoon baking powder
1 teaspoon salt
1 teaspoon garlic powder
2 eggs
Spicy Chicken Filling:
2 cups cooked shredded chicken
8 oz shredded cheddar cheese
4 oz cream cheese, softened
2-4 tablespoon El Yucateco® Red Habanero Hot Sauce ***
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon salt
*** I suggest starting with 2 tablespoons and adding more as desired. This hot sauce has an excellent flavor and a little goes a long way.
Cilantro Sour Cream:
16 oz sour cream
1 teaspoon garlic salt
½ cup chopped fresh cilantro
Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!
📖 Recipe
Ingredients
Dough Ingredients:
- 16 oz mozzarella shredded or cubed
- 4 oz cream cheese
- 1 cup almond flour
- ½ cup ground golden flax
- ½ cup coconut flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 2 eggs
Spicy Chicken Filling:
- 2 cups cooked shredded chicken
- 8 oz shredded cheddar cheese
- 4 oz cream cheese softened
- 2-4 tablespoon hot sauce
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
Cilantro Sour Cream:
- 16 oz sour cream
- 1 teaspoon garlic salt
- ½ cup chopped fresh cilantro
Instructions
- Preheat oven to 400.
- Put mozzarella cheese and cream cheese in a microwave-safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point, all the cheese should be melted. Microwave 30 more seconds until uniform and gloopy (it should look like cheese fondue at this point if it doesn’t keep microwaving in 30-second increments). Mix in the eggs and other ingredients. You will need to dump it onto wax paper and knead it by hand to thoroughly incorporate the ingredients or you can do this in a food processor with the dough blade.
- Stir together the filling ingredients.
- Roll out the dough in between two pieces of parchment paper. Cut 14 four inch circles, rerolling the scraps as necessary until all the dough is used up. I used an upside down plastic container. Divide the filling between the dough circles. Fold the dough over the filling and press the edges together. Optional: use a fork to make little lines around the edge.
- Bake for 25-30 minutes until golden brown.
- To make the Cilantro Sour Cream: stir together all the ingredients. Serve with the empanadas.
OLGA PEREZ says
All of your recipes look amazingly DELICIOUS 😋. YUM YUM ❣️👍
Valerie Kinnick says
How long can you keep in freezer?
Taryn says
They should be fine for 2-3 months if you wrap them tightly in plastic wrap.
Danielle says
Is this something I can make and reheat the next day?
Taryn says
Yes, make them as directed and then warm up in the oven.
Anne says
The recipe is very nice, thanks for sharing. The product placement ist absolutely ridiculous and over the top. I'd be ashamed.
Taryn says
I'm sorry you don't care for the content of my sponsored post. Many bloggers do sponsored posts for products they enjoy, myself included. To be frank, they help pay the bills. I am not ashamed of admitting that. It's easy to just scroll down to the recipe.
Deborah says
👍 Thank you for your amazing recipes.
April says
Your rude! YOU should be ashamed. She's giving you free recipes and as a blogger the ads help her keep going. Thank You Taryn for all the time you spend sharing your recipes.
Taryn says
Thank you April! 🙂
Debra Jacobs says
Couldn't have said it better myself April very rude and well said Taryan,if you dont like how the ship is run jump off.
Debbie says
What is the carb/fiber count?
Taryn says
4 net carbs per empanada. I just added a nutrition box to the bottom of the post.
Debbie says
Thank you!
María says
Can I use THM baking blend instead of the flours?
Taryn says
Yes, use a little bit less.
Chrystal says
Ok I was so excited thinking I might be able to make this b/c we have egg allergies in our family and egg wasn't listed. I was so excited. But then as I was reading through the recipe steps it mentions mixing in egg, but egg wasn't listed in the ingredient list. Is egg in this recipe? Thanks so much. I love all your recipes.
Adriana Lopez says
What a lovely recipe, I am in love with all these empanadas must be very tasty. Perfect treat for the big game. Thanks for participating in this shop ~ client
Con says
Hi,
Can I use coconut flour only?
Taryn says
No, sorry. Sunflower seed flour works in place of almond flour if you want a nut-free option.