Buffalo Chicken Empanadas

A Busy Mom's Guide to Game Day Perfection: Buffalo Chicken Empanadas

As a working mom, time is my most precious commodity. Finding quick, easy, and delicious recipes is an absolute necessity. That’s why I'm so excited to share my latest culinary conquest: Buffalo Chicken Empanadas! These little pockets of cheesy, spicy, chicken goodness are perfect for game day, a casual weeknight dinner, or even a fun weekend lunch. They’re surprisingly simple to make, and the flavor is unbelievably addictive. Forget spending hours slaving away in the kitchen; these empanadas are your ticket to a tasty meal without the fuss.

The beauty of this recipe lies in its versatility. I often double the recipe, bake a batch, and freeze the rest for those busy weeknights when I'm running on fumes. Just pop them in the oven from frozen, and voila! A hot, comforting meal appears as if by magic. I’ve also experimented with the filling. Sometimes, I add a little diced jalapeno for extra heat, other times I swap the ranch for a creamy avocado dressing for a healthier twist. The possibilities are truly endless! The dough is remarkably easy to make – just two simple ingredients. I love how effortlessly it comes together. It’s the kind of recipe that even the most kitchen-challenged individual can master.

The taste? Let's just say these empanadas have become a family favorite. My kids devour them, and even my husband, who usually prefers a more traditional dinner, has become a complete convert. The balance of spicy buffalo chicken, creamy cheese, and flaky pastry is simply irresistible. The crispy exterior gives way to a warm, satisfying interior, and the flavors are rich and complex without being overpowering. I love how the homemade feel makes it more special than takeout.

Tips for Success:

• Don't overfill the empanadas. Too much filling can cause them to burst during baking.
• Use a good quality cream cheese. The creaminess of the cream cheese is crucial to the overall flavor of the filling.
• Don't be afraid to experiment. Add your favorite vegetables, spices, or cheeses to customize the filling to your liking.
• Make ahead and freeze. These empanadas freeze beautifully, making them perfect for meal prepping.

These Buffalo Chicken Empanadas are more than just a recipe; they're a testament to the fact that delicious, homemade food can be both easy and efficient. They’re a celebration of flavor, simplicity, and the joy of sharing a good meal with loved ones. So next time you’re short on time but craving a satisfying and flavorful dish, give these empanadas a try. You won't be disappointed!

Beyond the convenience and amazing taste, making these empanadas has become a little ritual for me. It’s a small act of self-care in the midst of a busy week, a moment to disconnect from the chaos and connect with the simple pleasure of cooking. The aroma filling the kitchen as they bake is enough to make anyone's day a little brighter. And seeing the happy faces of my family as they enjoy the fruits of my labor is the ultimate reward.

So, are you ready to elevate your game day or weeknight dinner game? Grab your ingredients, put on some music, and let's get baking! You deserve a delicious, stress-free meal, and these Buffalo Chicken Empanadas are the perfect solution.

Step-by-step

• Preheat oven to 375F, line a baking sheet with some parchment paper and lightly spray with cooking spray.
• First make your 2 ingredient dough, mix your flour with your greek yogurt, for best results I use just a little less yogurt than flour.
• Knead dough together and shape into 2 balls, then divide those 2 balls into 3 balls each, I weighed mine out and each ball of dough was 2.2oz (so you need 6 balls weighing approx 2.2oz each)
• Now make your filling by mixing together your chicken, cream cheese, ranch, shredded cheese and hot sauce.
• Dust your work surface with a little flour and roll each dough ball out, use a rolling pin if needed, I found it best to use it.
• Scoop about ½ cup of filling onto your rolled out dough, fold dough over forming a pocket and then use a fork to seal ends shut, also use the fork to poke some holes in the middle of your finished empanada.
• Repeat with remaining dough balls
• Place empanadas onto the baking sheet and brush with egg whites.
• Bake in the oven for 26 minutes or until golden brown, remove from oven and serve warm.
• These will freeze well, store any leftovers in the fridge.