Old El Paso® Refried Beans, Chicken, Cheese Empanadas with Creamy Lime Cilantro Dip

Blogger Courtney Nzeribe from Coco Cooks shares a favorite recipe. These Latin inspired hand pies can be filled with many sweet and savory fillings. Old El Paso® Traditional Refried Beans with chicken and cheese add an extra creaminess.
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30 Minutes Prep
1 Hour Total
Pie Icon
10 Servings


Ingredient List
  • Small check mark in a circle icon 10 premade empanada discs or readymade pie crusts cut into rounds (approximately 4 premade rolled crusts)
  • Small check mark in a circle icon 1 cup boiled chicken breast, diced or shredded
  • Small check mark in a circle icon 1 teaspoon chili powder
  • Small check mark in a circle icon 1/8 teaspoon black pepper
  • Small check mark in a circle icon 1/8 teaspoon kosher salt
  • Small check mark in a circle icon 1/8 teaspoon garlic powder
  • Small check mark in a circle icon 1/2 cup Old El Paso™ Traditional Refried Beans
  • Small check mark in a circle icon 1/2 cup shredded mozzarella
  • Small check mark in a circle icon Vegetable Oil for deep frying.( amount varies on size of deep fryer or skillet)
  • Small check mark in a circle icon 1 cup sour cream
  • Small check mark in a circle icon Juice of 1 lime
  • Small check mark in a circle icon 3/4 cup cilantro chopped
  • Small check mark in a circle icon 1/2 small onion minced
Preparation
  1. For Empanadas Heat deep fryer to 350ºF.
  2. In a small bowl mix diced chicken, chili powder, salt, pepper, and garlic.
  3. Take a small rounded tablespoon of seasoned chicken and place atop disc.
  4. Add a bit of cheese, and refried beans.
  5. Do not overstuff.
  6. Take each end of dough to fold over into half moon shape.
  7. Seal edges shut by pressing dough together, and then laying down on flat surface and using a fork to press in edges to seal.
  8. Fry empanadas a few at a time. Do not overcrowd fryer.
  9. Drain on paper towel. Keep warm on a parchment lined baking sheet in a 200ºF oven.
  10. Creamy Cilantro Lime Dip In a small food processor or bowl/cup of immersion blender, add all sour cream, lime, cilantro, and onion.
  11. Pulse to blend.
  12. Refrigerate until ready to serve with empanadas.
Expert Tips
  • You can use pre made refrigerated pie crust.
  • If you make your own empanada dough, try coloring it with annatto.
  • You can vary size of discs, empanadas, just remember not to overfill.
  • You can use leftover rotisserie chicken, or other meats as a filling with Old El Paso® Traditional Refried Beans, and Cheese of your choice.