Chicken, Spinach, and Poblano Empanadas

Chicken, Spinach, and Poblano Empanadas

Chicken, Spinach, and Poblano Empanadas

Ingredients:
For the Empanadas:
  • 2 poblano chiles
  • 2 tablespoons canola oil
  • 2½ cups shredded chicken (I used rotisserie chicken)
  • 1 medium onion, chopped
  • 6 cloves garlic, minced
  • 1 cup chicken broth
  • 2 tomatillos, finely chopped
  • 8 oz baby spinach
  • Salt and pepper, to taste
  • ⅔ cup sour cream
  • 1 tablespoon lime juice
  • 1 pack of 10 empanada discs, defrosted
  • 1 large egg, lightly beaten with 1 tablespoon water
For the Dip:
  • 2 Hass avocados
  • ½ cup sour cream
  • Juice of 2 limes
  • ½ jalapeno pepper, finely chopped and seeds removed
  • 2 tablespoons chopped cilantro
  • 3 cloves garlic, minced
  • Salt and pepper, to taste

See full instructions on: hostthetoast.com

Leave a Reply

Your email address will not be published. Required fields are marked *