Cinnamon Chicken Empanadas

(Makes 10 empanadas)

2 tablespoons unsalted butter

2 tablespoons vegetable oil

1 white onion, chopped

3 cloves garlic, chopped

1 jalapeno pepper, diced (remove seeds for less heat)

1 1/2 teaspoons chili powder

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

Kosher salt

1 small tomato, chopped

2 tablespoons chopped fresh cilantro

2 1/2 cups cooked shredded chicken

1/2 cup sour cream

1 package of Goya empanada discs (10 count)

oil for frying

Heat the butter and vegetable oil in a skillet over medium-high heat. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 tsp of salt; toast for 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.

Preheat frying oil over medium heat while you assemble the empanadas. Add a heaping spoonful of the filling onto each empanada disc. Apply a slight amount of water around the inner edges, using a finger, to create a better seal before crimping the empanadas using a fork. Fry for 30 seconds to 1 minute per side -- until golden brown.

We hav ealso made empanadas using our picadillo recipe!