Smoky Chipotle and Gouda Chicken Empanadas

I still remember the first time I had a truly fantastic empanada. It was at a little food truck tucked away on a side street during a weekend trip to a nearby city. The pastry was golden and flaky, and the filling was savory and satisfying. I was hooked. I came home determined to recreate that magic in my own kitchen, but with my own little spin, of course. That’s how these Smoky Chipotle Chicken Empanadas were born.

Traditional chicken empanadas are wonderful, but I wanted something with a little more depth, a bit of smokiness, and a gentle kick of heat. I started experimenting with different spices and cheeses, searching for that perfect combination that would make these little pockets of goodness truly unforgettable. The secret, I discovered, was a duo of chipotle peppers in adobo and creamy, nutty smoked Gouda cheese.

The chipotles bring a smoldering heat and a rich, earthy flavor that pairs beautifully with the tender shredded chicken. Then, the smoked Gouda melts into this incredible, creamy blanket that balances the spice and adds a layer of savory goodness you just can’t get from your average cheddar. It’s a match made in heaven, y’all. These aren’t just any chicken empanadas, they are a flavor experience that will have your family and friends begging for the recipe.

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Why This Chicken Empanadas Recipe Works

Empanadas have a rich history, with roots tracing back to Spain and Portugal. The concept of wrapping a delicious filling in pastry is a global love language, and nearly every culture in Latin America has its own beloved version. They are popular for a reason, they are portable, versatile, and oh so delicious. They’re the perfect handheld meal, appetizer for a party, or snack on the go.

A great empanada strikes a perfect balance. You need a crust that is sturdy enough to hold the filling but tender and flaky enough to be a joy to eat. The filling needs to be moist and packed with flavor, never dry or bland. This recipe hits all those marks and then takes it a step further with a few key ingredients that create a truly special flavor profile.

What really sets this chicken empanadas recipe apart is the combination of chipotle peppers and smoked Gouda cheese. Traditional recipes might use a simpler seasoning blend and a milder cheese like mozzarella or a Mexican blend. While those are perfectly fine, they don’t deliver the same “wow” factor. The adobo sauce and minced chipotles provide a complex, smoky heat that isn’t just spicy, it’s deeply flavorful.

Then comes the smoked Gouda. This isn’t just a binder, it’s a star player. As it melts, its creamy texture and distinct smoky flavor permeate the entire filling, complementing the chipotle and elevating the shredded chicken. This thoughtful pairing creates a filling that is savory, slightly spicy, smoky, and cheesy all in one perfect bite. It’s a modern twist on a classic that honors the tradition while creating something new and exciting.

Ingredients for Chicken Empanadas

Gathering your ingredients, or what chefs call “mise en place,” is the first step to a smooth and enjoyable cooking experience. For these chicken empanadas, we’re using a handful of simple but powerful ingredients to build a filling that’s packed with flavor. The list might look a little long, but each item plays a crucial role in creating that perfect balance of smoky, savory, and cheesy goodness.

The heart of our recipe is, of course, the chicken. I love using pre-cooked and shredded chicken for this. A store-bought rotisserie chicken is a fantastic time-saver and its meat is already tender and flavorful. You can also poach or bake a couple of chicken breasts and shred them yourself. Just make sure the chicken is unseasoned or lightly seasoned so it can soak up all the wonderful flavors we’re about to add.

Now, let’s talk about the twist. The two ingredients that make these chicken empanadas stand out are the chipotle peppers in adobo and the smoked Gouda cheese. The chipotles, which are smoked and dried jalapeños rehydrated in a tangy, sweet red sauce, provide a deep, smoky heat. The smoked Gouda cheese brings a creamy, nutty flavor that beautifully complements the spice. When you’re buying Gouda, look for a good quality block that you can shred yourself. Pre-shredded cheeses often have anti-caking agents that can prevent them from melting as smoothly.

• For the Filling:
  • 1 tbsp olive oil
  • 1 lb boneless, skinless chicken breasts, cooked and shredded
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup roasted corn kernels (canned or frozen and thawed is fine)
  • 1-2 chipotle peppers in adobo, finely chopped (adjust to your spice preference)
  • 1 tbsp adobo sauce (from the can of chipotles)
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp dried oregano
  • Salt and freshly ground black pepper to taste
  • 4 oz smoked Gouda cheese, shredded
  • 2 tbsp fresh cilantro, chopped
• For the Empanada Dough:
  • 14-16 store-bought empanada discs (usually found in the frozen section)
• For the Egg Wash:
  • 1 large egg
  • 1 tbsp water

Step-by-Step Instructions For Making Chicken Empanadas

Making these empanadas is a simple and rewarding process. We’ll start by building the flavorful filling, let it cool completely, and then assemble our perfect little pockets of joy. Just follow these steps, and you’ll have golden, crispy chicken empanadas in no time.

1. Sauté the Aromatics

First, heat the olive oil in a large skillet over medium heat. A good heavy-bottomed skillet will distribute the heat evenly. Add your finely chopped yellow onion and cook, stirring occasionally, until it becomes soft and translucent. This usually takes about 5 to 7 minutes. Then, add the minced garlic and cook for just another minute until you can smell its wonderful aroma. Be careful not to let the garlic burn, as it can turn bitter.

2. Build the Filling Flavor

Now it’s time to add the main components. Stir in your shredded chicken, the roasted corn, the finely chopped chipotle peppers, and that flavorful adobo sauce from the can. Use one chipotle for a milder heat and two if you like things a bit spicier. Give everything a good stir to combine.

3. Season and Simmer

Sprinkle the smoked paprika, ground cumin, dried oregano, salt, and pepper over the chicken mixture. Stir everything together until the chicken is completely coated in the spices and sauce. Let it cook for another 2 to 3 minutes. This quick simmer allows all those wonderful flavors to get to know each other and meld into one cohesive, delicious filling.

4. Cool the Filling Completely

Remove the skillet from the heat. This next step is the most important secret to avoiding soggy empanadas. You must let the filling cool for at least 10 to 15 minutes, but letting it cool to room temperature is even better. A hot filling will steam the dough from the inside, making it weak and prone to tearing.

5. Add the Cheese and Cilantro

Once the filling has cooled down, stir in the shredded smoked Gouda cheese and the freshly chopped cilantro. We add these at the end so the cheese doesn’t become greasy from the heat and the cilantro retains its bright, fresh flavor. Mix just until everything is combined.

6. Prepare for Baking

Preheat your oven to 400°F (200°C). While it’s heating up, line a large baking sheet with parchment paper. This will prevent the empanadas from sticking and makes for much easier cleanup.

7. Assemble the Empanadas

Lay a few empanada discs on a clean, flat surface. Spoon about 2 to 3 tablespoons of the chicken filling onto one half of each disc. It’s tempting to overfill them, but resist! Too much filling will make them difficult to seal. Be sure to leave about a half-inch border around the edge.

8. Create the Egg Wash

In a small bowl, whisk together the large egg and one tablespoon of water. This simple egg wash is the key to getting a beautiful, shiny, golden-brown crust and helping the edges seal tightly.

9. Seal and Crimp

Lightly brush the edges of the filled empanada discs with the egg wash. Carefully fold the empty half of the dough over the filling to create a classic half-moon shape. Press the edges together firmly with your fingers to seal. For a traditional look and an extra secure seal, gently press the tines of a fork along the curved edge.

10. Arrange and Brush

Place the assembled chicken empanadas on your parchment-lined baking sheet. Brush the tops of each empanada with the remaining egg wash. This will give them that professional-looking sheen and deep golden color as they bake.

11. Bake to Perfection

Slide the baking sheet into your preheated oven and bake for 18 to 22 minutes. You’ll know they’re ready when they are beautifully golden brown, slightly puffed, and crispy to the touch.

12. Cool and Serve

Let the empanadas cool on the baking sheet for a few minutes before transferring them to a wire rack. The filling will be incredibly hot, so giving them a moment to cool will save your mouth from a nasty burn. Enjoy them warm!

How To Serve Chicken Empanadas

These smoky chipotle chicken empanadas are so full of flavor they’re absolutely delicious on their own, but serving them with the right accompaniments can turn a great snack into a memorable meal. Whether you’re making them for a party, a weeknight dinner, or a grab-and-go lunch, there are plenty of ways to serve them up in style.

For a party or as an appetizer, I love to arrange them on a big platter with a few different dipping sauces in the center. The variety gives guests options and adds a beautiful splash of color to the table. For a full meal, you can plate two or three empanadas alongside a couple of simple, fresh side dishes that complement the rich, smoky flavors of the filling without overpowering them.

Here are some of my favorite ways to serve these chicken empanadas:

• Dipping Sauces: A creamy, cooling sauce is the perfect partner for the smoky heat of the empanadas. A simple cilantro-lime crema (sour cream or Greek yogurt, lime juice, fresh cilantro, and a pinch of salt) is always a winner. A fresh avocado salsa or even a simple guacamole also works beautifully. For something a little different, try a chipotle aioli to double down on that smoky flavor.
• Simple Salads: A light, crisp salad provides a refreshing contrast. A simple green salad with a citrus vinaigrette is perfect. For something with a bit more substance, a black bean and corn salad with a lime dressing or a fresh tomato and avocado salad would be fantastic.
• Hearty Sides: To turn these into a truly filling dinner, serve them with classic Latin-inspired side dishes. Mexican rice, cilantro-lime rice, or even a simple side of seasoned black beans are all excellent choices that round out the meal perfectly.
• As a Topping: Don’t be afraid to get creative! Serve the empanadas with a dollop of sour cream, a spoonful of your favorite salsa, some pickled red onions, or a sprinkle of crumbled cotija cheese right on top.

No matter how you choose to serve them, these chicken empanadas are sure to be a hit. They’re a crowd-pleaser for a reason, and these serving suggestions will just make everyone love them even more.

How To Store & Reuse Chicken Empanadas Leftovers

One of the best things about making a big batch of chicken empanadas is having leftovers. They are just as delicious the next day, making them perfect for quick lunches or an easy snack. The key is storing and reheating them properly to maintain that wonderful flaky crust and flavorful filling. You can store them either baked or unbaked, which gives you great flexibility.

If you have leftover baked empanadas, let them cool completely to room temperature first. This is important because storing them while still warm will create condensation, which leads to a soggy crust. Once cooled, you can pack them up for later. If you know you want to make a batch specifically for future meals, the freezer is your best friend. Having a stash of unbaked empanadas ready to go feels like a true gift on a busy weeknight.

Here’s how to handle storing, freezing, and reheating your chicken empanadas:

• Storing Cooked Empanadas: Place the completely cooled empanadas in an airtight container. They will keep well in the refrigerator for up to 3 or 4 days.
• Reheating Cooked Empanadas: The goal is to get them warm and crispy again. The best way is in the oven or an air fryer. Preheat to 350°F (175°C) and bake for about 10-12 minutes, or until heated through and crisp. I would avoid the microwave, as it tends to make the pastry soft and chewy.
• Freezing Unbaked Empanadas: This is my favorite make-ahead method. Assemble the empanadas but don’t brush them with the egg wash. Place them in a single layer on a parchment-lined baking sheet and pop them in the freezer for about 1-2 hours, or until they are frozen solid. This is called flash-freezing and prevents them from sticking together.
• Storing and Baking from Frozen: Once the empanadas are frozen solid, transfer them to a freezer-safe zip-top bag or container. They can be stored for up to 3 months. When you’re ready to bake, there’s no need to thaw them. Just place them on a parchment-lined baking sheet, brush with egg wash, and bake at 400°F (200°C) for about 25-30 minutes, or until golden brown and hot.

Properly stored, these chicken empanadas make for one of the best leftovers you could ask for. A little planning ahead means a delicious, homemade meal is always just a few minutes away.

Substitutions & Variations For Chicken Empanadas

While I believe the smoky chipotle and Gouda combination is pure magic, one of the joys of cooking is making a recipe your own. This chicken empanadas recipe is wonderfully versatile and can be easily adapted to suit your taste preferences or what you happen to have in your pantry. Don’t be afraid to experiment a little, you might just discover a new family favorite!

Whether you need to accommodate a dietary restriction, want to try a different flavor profile, or just need to use up some ingredients, there are plenty of simple swaps you can make. The basic method of creating a flavorful, not-too-wet filling and enclosing it in dough remains the same, so you have a great foundation to build upon. Just remember to keep the filling components chopped finely so they fit nicely inside the pastry pockets.

Here are a few ideas for substitutions and variations to get you started:

• Cheese Swaps: If you can’t find smoked Gouda or want to try something different, feel free to substitute. A sharp cheddar, Monterey Jack, or a spicy pepper jack would all be delicious. For a more traditional touch, you could use a Mexican blend or crumbled cotija cheese.
• Protein Variations: This filling is fantastic with other types of meat. Try using ground chicken, shredded turkey (perfect for Thanksgiving leftovers!), or even savory pulled pork instead of the shredded chicken breast. For a vegetarian option, you could use black beans and extra corn, or a plant-based ground “meat” substitute.
• Adjust the Heat: You are in complete control of the spice level. For a milder version, use only one small chipotle pepper and skip the adobo sauce. For an extra kick, add a finely minced jalapeño along with the onion or a pinch of cayenne pepper to the spice blend.
• Add More Veggies: Feel free to bulk up the filling with more vegetables. Finely diced red bell pepper, black beans, or even some chopped spinach (be sure to squeeze out all the excess water) would be wonderful additions. Just cook them along with the onion until softened.
• Homemade Dough: While store-bought discs are a fantastic shortcut, if you have the time, making your own empanada dough is incredibly rewarding. A homemade pastry will give your chicken empanadas an even more authentic, tender, and flaky crust.

Think of this recipe as a starting point. Use these ideas to create your own signature version of chicken empanadas that you and your family will adore.

5 FAQs About Chicken Empanadas

Here are some straightforward answers to the most common questions I receive about this chicken empanadas recipe.

Can I make these Chicken Empanadas ahead of time?

Absolutely! These chicken empanadas are fantastic for making ahead, which is one of the reasons I love them for entertaining or for stocking my freezer for busy nights. You have two excellent options. The first is to assemble the empanadas completely, but don’t bake them. Place the unbaked, sealed empanadas in a single layer on a parchment-lined baking sheet and “flash freeze” them for about an hour until they are solid. Then, you can transfer them to a freezer-safe bag or container, where they’ll keep for up to three months.

When you’re ready to eat, you can bake them directly from the freezer. There’s no need to thaw. Simply place them on a baking sheet, brush with the egg wash, and bake at 400°F. You’ll need to add about 8 to 10 extra minutes to the baking time. Your second option is to bake the empanadas completely, let them cool, and then store them. They can be refrigerated for up to four days or frozen for up to three months after being well-wrapped. Reheat them in the oven or air fryer to bring back that wonderful crispy texture.

Why did my Chicken Empanadas turn out soggy?

A soggy empanada is such a disappointment, but it’s usually caused by one of two common issues, both of which are easy to fix. The most likely culprit is that the filling was too warm or too wet when you assembled them. If the filling is hot, it will create steam inside the dough pocket, which softens the pastry from the inside out and can even cause it to tear. This is why it is absolutely crucial to let the filling cool down completely, ideally to room temperature, before spooning it onto the dough discs.

Another cause could be the filling itself having too much liquid. My recipe is designed to be moist but not wet. If you add extra vegetables that release a lot of water, like mushrooms or zucchini, be sure to cook them down until most of their moisture has evaporated. Finally, make sure you have a good, tight seal on your empanadas. If there are any gaps, the juices from the filling can leak out during baking, which will steam the bottom of the empanada and make it soggy. A good crimp with a fork helps ensure a secure closure.

What’s the best way to cook the chicken for the filling?

You have several great options for preparing the chicken, and the “best” one really depends on how much time you have. My favorite shortcut is to use a store-bought rotisserie chicken. It’s a huge time-saver, the meat is already seasoned and tender, and you get a mix of both white and dark meat, which adds more flavor. Simply pull the meat from the bones and shred it with two forks or your fingers.

If you prefer to cook the chicken yourself, poaching is a fantastic method for this recipe because it keeps the meat moist and tender. Just place boneless, skinless chicken breasts in a pot, cover them with water or chicken broth, bring to a simmer, and cook gently for about 15 to 20 minutes until cooked through. Another option is to bake the chicken breasts. Lightly season them with salt and pepper, place them on a baking sheet, and bake at 400°F for 20 to 25 minutes. Once cooked, let the chicken cool slightly before shredding it. Any of these methods will give you perfect chicken for the filling.

Can I fry these Chicken Empanadas instead of baking them?

Yes, you certainly can! Fried empanadas are a classic for a reason, they have an incredibly crispy, bubbly crust that is just irresistible. While I prefer baking for a lighter result and easier cleanup, frying is a delicious alternative. To fry them, you’ll want to use a heavy-bottomed pot or a deep skillet. Fill it with about 2 to 3 inches of a neutral oil with a high smoke point, like vegetable, canola, or peanut oil.

Heat the oil to about 350-360°F (175-180°C). A thermometer is really helpful here to maintain the correct temperature. If the oil is too cool, the empanadas will absorb too much oil and become greasy. If it’s too hot, the outside will burn before the inside is heated through. Carefully lower a few empanadas into the hot oil at a time, being sure not to overcrowd the pan. Fry them for about 2 to 3 minutes per side, until they are deep golden brown and crispy. Use a slotted spoon to remove them from the oil and let them drain on a wire rack or a plate lined with paper towels.

Where can I find empanada discs in the grocery store?

Finding store-bought empanada discs has become much easier in recent years, which is great news for all of us! They are typically located in the frozen foods aisle, often near other international food products or pie crusts and puff pastry. The most common brand you’ll see in the United States is Goya, which makes different types of discs for either baking or frying, so be sure to check the package.

The discs are usually separated by little sheets of plastic or paper to keep them from sticking together, which makes them very easy to work with. If you can’t find them in the main frozen section, check any dedicated aisles for Latin or international foods. Some larger grocery stores have a specific Goya or Latin foods freezer case. If you have a local Latin market in your town, that is also an excellent place to find them, and they may even carry locally made or different brands that are fun to try.

Try These Recipes Next

If you enjoyed making these Smoky Chipotle Chicken Empanadas, here are a few other recipes from my kitchen that I think you’ll love.

• Over 30 Delicious Cinco de Mayo Recipes: A huge roundup of fantastic recipes perfect for any fiesta, from tacos and enchiladas to festive drinks and desserts.
• Chicken Enchilada Pot Pie: This is the ultimate comfort food mashup, combining the cozy goodness of a pot pie with the zesty flavors of chicken enchiladas.
• BBQ Chicken Crescent Roll-Ups: Another easy and delicious recipe using pre-made dough, these roll-ups are cheesy, savory, and perfect for a quick dinner or appetizer.

Happy cooking, y’all!