Relleno de Empanada de Pollo (Chicken Empanada Filling)
Relleno de Empanada de Pollo (Chicken Empanada Filling) is a traditional Mexican recipe for a classic empanada filling of chicken, chillies and currants in a diced tomato with green chilli base finished with grated cheese. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Chicken Empanada Filling (Relleno de Empanada de Pollo).
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This is a classic Mexican recipe for preparing chicken-based empanada filling. For how to make empanadas with this filling see the fried empanadas recipe and for baked empanadas see the Empanadas de Carne Molida recipe.
Ingredients:
2 tbsp olive oil
1 yellow onion, diced
75g diced poblano chillies
4 garlic cloves, chopped
1 tsp sea salt
½ tsp freshly-ground black pepper
1 ½ tsp ground dried chipotle chillies
½ tsp ground cumin
¼ tsp dried Mexican oregano
pinch of cayenne pepper, or to taste
3 cups diced cooked chicken
2 tbsp dried currants
550g diced tomatoes with green chillies
80ml water
¾ cup grated pepper Jack cheese (Optional)
1 large egg, beaten
Method:
Pour the olive oil into the base of a saucepan. Add the onion, poblanos, garlic, salt, black pepper, chipotle, cumin, oregano, cayenne pepper and cooked chicken. Press down on the ingredients to compact them then scatter over the currants.
Set the saucepan over high heat and cook until the onions begin to soften slightly (about 3 minutes) then stir in the diced tomatoes with green chillies mixture. Bring to a simmer then add the 80ml water and stir to combine.
Return to a simmer and cook for 5 minutes then take off the heat and set aside to cool.
Once cooled to room temperature mix in the grated cheese (if using) and the beaten egg. Use immediately as a filling for empanadas.
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