Shredded Chipotle Chicken Empanadas with Queso Blanco

  • 2 Tbsp vegetable oil
  • 1/2 large onion, finely chopped
  • 1/2 green pepper, finely chopped
  • 2 cloves garlic, minced
  • 1/2 jalapeno pepper, seeded and minced
  • 2 roasted chicken thighs, shredded or diced
  • 1/2 tsp cumin
  • 1/4 tsp coriander
  • 1/2 can blended chipotle chili peppers in adobo sauce
  • 1/4 cup chopped cilantro
  • Kosher salt and fresh cracked black pepper

Place a large saucepan over medium heat and add the vegetable oil. Once shimmering, add the onion and pepper and cook, stirring occasionally, until they are semi-translucent, approximately 3 minutes. Add the garlic, jalapeno, and spices and continue to cook for another minute until the spices become very fragrant. Add the meat and chipotle pepper sauce and cook until heated through, 2 to 3 minutes. Season to taste with salt and pepper and mix in the cilantro.  Remove from the heat.

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