Chicken and Poblano Empanadas with Spicy Taco Dip
Recipe tags: chicken base, moderate difficulty, app, chicken, other
|2 tsp||Better Than Bouillon® Roasted Chicken Base|
|1 lb||boneless skinless chicken breasts|
|1½ Tbsp||Southeastern Mills Taco Seasoning|
|2 cups||shredded pepper jack cheese|
|1 can||(15-ounce) petite diced tomatoes|
|4 cups||vegetable oil|
|½ cup||diced poblano pepper|
|¼ cup||sour cream|
|1 Tbsp||Southeastern Mills Taco Seasoning|
|1||poblano pepper, seeded and quartered|
|1 pkg||frozen empanada dough, thawed|
Add the water to a medium sized pot and turn the heat to medium high. Add the chicken base to the water and stir to dissolve. Add the chicken breasts to the pot and bring to a boil. Turn the heat down and simmer for 15 minutes or until chicken reaches an internal temperature of 165 °F using an instant read thermometer. Remove the cooked chicken from the pan and cool to touch. Reserve ½ cup cooking liquid.
Shred the chicken and add it to a medium sized mixing bowl. Add the taco seasoning, pepper jack cheese, diced tomatoes, cooking liquid, and poblano pepper to the bowl and stir to combine. Refrigerate until ready to use.
In a small food processor fitted with the steel blade add the sour cream, taco seasoning, and poblano pepper. Process for 30-45 seconds until the dip is combined. Refrigerate until ready to use.
In a large stock pot heat the oil to 375 °F.
Lay a piece of thawed empanada dough onto a cutting board and fill with ¼ cup of the chicken mixture. Dip a brush into warm water and brush the edges of the empanada dough. Fold the dough over and pinch the edges to seal. Repeat with the remaining mixture and dough.
Carefully add 2-3 empanadas to the hot oil and fry for 2 minutes. Using a long handled spoon turn each empanada over and fry for 1-2 minutes more or until golden brown in color. Repeat with the remaining empanadas. Serve with the taco sour cream.