Chicken and Olive Empanadas with Lime and Tajin Crema

Chicken and Olive Empanadas with Lime and Tajin Crema

Premade potsticker wrappers make these empnadas easy! Little pockets of deliciousness served with a tangy crema? You’ve got yourself a winner!

3 medium boneless, skinless chicken breasts

One jar Garlic Killer Salsa

2 cups chopped green olives

1 ½ cups shredded cheese - blend of cheddar and Monterey jack

1 package round wonton wrappers (approximately 60 wraps)

Canola oil for frying

1 cup sour cream

1 T lime juice

1 T Tajin seasoning

Add chicken to pressure cooker and cover with Garlic Killer Salsa. Cook on setting for poultry. Once chicken is cooked and pressure is released, remove chicken from pot and shred with a fork. Chop shredded chicken into smaller pieces so that it will be easy to fill. Transfer chicken to a medium mixing bowl. Add olives and cheese and mix well.

On a silicone mat or other clean surface, set out wrappers and top with generous tablespoon of chicken filling. Wet the edges of the wrapper and fold over to seal into a half crescent. Set aside on wax paper until ready to fry. Be sure to wipe away any excess moisture before frying to avoid oil flareups.

To make the crema, mix sour cream with lime juice and Tajin. Keep refrigerated until empanadas are ready to serve.

Heat oil in pan or deep fryer to 375 degrees. Fry empanadas in small batches until brown and crispy. Because the filling is already cooked this is VERY fast – approximately two to three minutes. Remove with a spider or slotted spoon and transfer to wire rack. Serve immediately with Lime and Tajin Crema.

Extra empanadas can also be frozen. To reheat, bake in a 400 degree oven for ten to twelve minutes.

Makes approximately 60 empanadas.