Buffalo Chicken Empanadas

Ingredients

• 227 gcream cheese, softened to room temperature
• 60–75 ml (4–5 tablespoons)TABASCO® Green Jalapeño Sauce
• 1 packetsalt-free or low-sodium ranch dressing mix (or ½ packet regular)
• 7.5 ml (1½ teaspoons)ground paprika
• to tastesalt and pepper
• about 375 g (3 cups; about 3 breasts)cooked chicken breasts, shredded
• 20frozen empanada discs, defrosted (for baking)
• as neededcooking spray

Instructions

1. 1

   Mix the filling

   Using a stand mixer or hand mixer, beat the cream cheese, TABASCO® Green Jalapeño Sauce, ranch dressing mix and paprika until smooth. Taste, then season with salt and pepper as needed.

2. 2

   Fold in chicken

   Fold the shredded chicken into the cream cheese mixture and set the filling aside.

3. 3

   Fill the discs

   Put a heaped tablespoon of filling in the centre of each empanada disc. Fold each disc over and press the edges together with a fork to crimp.

4. 4

   Bake until golden

   Lightly coat the empanadas with cooking spray. Bake at 190°C (375°F) for 12–15 minutes, until golden brown.

5. 5

   Serve with dip

   Serve with blue cheese dressing on the side for dipping.

What are buffalo chicken empanadas?

Empanadas are filled pastries found in many Latin American cuisines, with roots in the Spanish tradition of enclosing fillings in pastry. This version takes inspiration from American buffalo-style flavours, pairing chicken with a spicy, tangy sauce and creamy ranch-seasoned cheese.

The filling is tucked into ready-made discs, making these quicker to assemble than pastry made from scratch. Baking gives the pastries a golden finish without deep-frying.

Nutrition and macros by portion

The nutrition label shows one serving as written: 360 calories, 20g protein, 30g carbs, 18g fat.

The pastry discs contribute much of the carbohydrates and some of the fat, while cream cheese adds fat and the chicken supplies most of the protein. Serve an empanada or two with salad or vegetables for a more balanced plate.

Build a smooth filling

Soft cream cheese: letting it reach room temperature helps it blend evenly with the sauce and seasoning, reducing lumps.

Seasoning: the ranch mix brings savoury flavour, while paprika adds warmth. Start with the lower amount of jalapeño sauce if you prefer a milder filling, then taste before adding more.

Keep the chicken evenly distributed

Shredded chicken: use small, fairly even pieces so each pastry gets a consistent filling. Fold it into the cheese mixture rather than beating it, which helps the chicken keep its texture.

Filling amount: a heaped tablespoon is the guide in the method. Leave enough clear pastry around the edge to fold and seal each disc.

Seal the edges well

Crimping: fold the disc over the filling and press the edges firmly with a fork. A secure seal helps keep the creamy mixture inside as the pastries bake.

If the pastry feels stiff after defrosting, handle it gently and avoid stretching it around the filling. Follow the disc packaging guidance for defrosting if it gives specific instructions.

Look for a golden finish

Oven timing: bake at 190°C for 12–15 minutes, checking near the end of the range. The recipe's doneness cue is a golden-brown surface.

A light coating of cooking spray helps the pastry colour in the oven. Give the empanadas a little space on the baking tray so they bake rather than crowd one another.

Serve them warm

Blue cheese dressing: serve it on the side as a dip, as specified in the method. Its creamy, tangy flavour complements the jalapeño-spiced filling.

For a more substantial game-day spread, pair the empanadas with a crisp salad or cut vegetables. Let them cool briefly after baking so the filling is less likely to spill when bitten.

Recipe notes & tips

• Bring the cream cheese to room temperature before mixing so the filling blends smoothly.
• Taste the filling before adding salt, as ranch mix can already be salty.
• Keep the filling in the centre of each disc and leave the edges clear for sealing.
• Crimp all the way around each pastry with a fork to help prevent leaks.
• Check the empanadas at 12 minutes and continue baking only until golden.
• Serve the blue cheese dressing separately so diners can choose how much to use.

Variations

• Adjust the heat: use 4 tablespoons of jalapeño sauce for a milder filling or up to 5 for more kick.
• Use leftover chicken: shred cooked chicken you already have, making sure it is fully cooked and cooled before mixing.
• Try a different dip: serve with another dressing you enjoy if blue cheese is not to your taste.
• Change the seasoning: use a different paprika style for a variation in flavour, while keeping the amount the same.
• Make smaller pastries: use smaller empanada discs and reduce the filling per pastry so the edges can still seal.

Common mistakes to avoid

• Cold cream cheese: it can leave lumps in the mixture; soften it to room temperature before blending.
• Overfilling the discs: the pastry may not seal; use a heaped tablespoon and keep the edges clear.
• Loose crimping: filling can escape during baking; press the edges firmly together with a fork.
• Adding salt too soon: ranch mix may already season the filling; taste it before adjusting.
• Baking by time alone: ovens and pastry can vary; check for the recipe's golden-brown cue between 12 and 15 minutes.

How to store

Refrigerate leftover baked empanadas in an airtight container and eat within 3–4 days. Reheat in an oven until hot throughout to help the pastry crisp up again; the filling should not be left at room temperature for more than 2 hours.

Frequently asked questions