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These Southwestern Hummus Stuffed Empanadas are the perfect party treat because they are so easily eaten with one hand, make very little mess, and can be baked ahead of time and brought along to any party.
Hummus Stuffed Empanadas
One of the best things about being engaged to a chef is the cool new kitchen gadgets that often make their way home. When Chef Phil brought home an Empanada maker, I knew wanted to make a tasty treat for Superbowl Sunday.
Empanadas are so easy to make – even if you don’t have an empanada maker – thanks to pre-made empanada shells.
These tasty treats are stuffed with shredded chicken, fresh corn, green chilies, and Roasted Red Pepper Hummus.
Hummus is the perfect filling for this tasty tailgating treat and the roasted red pepper flavor really adds to the Southwestern flavor of this dish.
As a dietitian, I am most pleased with the health benefits that hummus can add to any healthy diet.
Hummus is a plant-based spread that is high in protein, vitamins & minerals and low in fat and added ingredients.
*Note, I made this recipe to take to a big tailgating party and this recipe makes approximately 60 Empanadas. Feel free to cut the recipe in half if you don’t need that many.
- For the shredded chicken:
- 4 lbs boneless skinless chicken thighs
- 2 cups organic low sodium chicken broth
- 2 sweet onions, finely diced
- 2 Sweet Peppers, any color, finely diced
- 6 tablespoons homemade taco seasoning
- 4 cloves of garlic, minced
- Salt & pepper to taste
- For the stuffing:
- 6 packages of empanada dough, thawed
- 1 bag frozen corn, thawed
- 2 cans of green chiles
- 3 - 10 oz containers of Roasted Red Pepper Hummus
- 2 farm fresh eggs
- For the dip:
- 1 10 oz container of Supremely Spicy Hummus
- 1 cup of plain nonfat Greek yogurt
- 1/2 cup salsa
- 1 teaspoon kosher salt
- Preheat the oven to 375 degrees.
- For the shredded chicken (*make ahead):
- Add the chicken, chicken broth, onions, peppers, taco seasoning, garlic, salt and pepper to a slow cooker.
- Cook on high for 3 hours and then shred the chicken with two large forks. *Let the chicken cool completely before assembling your empanadas. I made my chicken the day before and placed it in the refrigerator overnight. To assemble the empanadas:
- In a small bowl whisk together 2 eggs for your egg wash. Set aside.
- Assemble your mise en place so you can work efficiently, like an assembly line. Unwrap the empanada shells, set out the hummus, chicken, corn and green chilies.
- Line 4 baking sheets with tin foil and top with a piece of parchment paper.
- Lay your empanada shell in the empanada maker. (If you don't have an empanada maker, that's okay! Just lay it on a flat surface.)
- Using a small brush, or your fingers, brush the egg wash along the side of the empanada shell, where you will press each side together to close the empanada.
- Add a spoonful of hummus, a small bit of chicken, diced green chilies and corn to the middle of the empanada shell. *It may take you a few tries to get the proportions down right. You don't want it to be too stuffed because then everything will squish out, but you don't want it to be empty either!
- Using the empanada maker or your hands fold the empanada in half and tightly seal the edges.
- Place the sealed empanada on the parchment paper lined baking sheet.
- Repeat the above steps until you have all of your empanadas made.
- Place the empanadas in the oven for 20-25 minutes. You want to make sure the empanada shell is crisp to the touch.
- For the Supremely Spicy Hummus Dip:
- While the empanadas are cooking whisk together the hummus, Greek yogurt, and salt.
- When the empanadas are done cooking, remove from the oven, serve with the Supremely Spicy Hummus Dip, and enjoy!