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Guest Post: Green Chili Chicken Empanadas

Today, we’re excited to share a healthy and tasty version of chicken empanadas, brought to you by our friends at! With some added CHO and an extra green chili kick, these bad boys are perfect for spicing up your game day snackin’!

We’ve been making these empanadas for years, and they’re always good. Or else we wouldn’t keep making them. But they were always missing “something,” you know, that “thing” when you’re cooking but can’t quite place what it might be. On a whim, we added Chobani’s plain Greek yogurt to a batch and voila – the best empanadas we’d ever made.

Now our empanadas are really nothing but good!

Don’t be overwhelmed by this recipe, especially since a pre-made pie crust cuts out most of the work. A single chicken breast is all you need, making this an easy recipe to prepare but also an affordable one.

Serve for dinner or appetizers with guacamole and salsa and your guests will be satisfied and impressed!


1 chicken breast (or about 1/2 pound)
1 tsp cumin
1 tsp coriander
1/2 lime, juiced
4 oz. chopped green chilis
4 oz. Plain 0% Chobani Greek Yogurt
1/2 C shredded Monterrey Jack cheese
2, 9″ natural pie crusts
1 egg


1. Combine the cumin and coriander and sprinkle on both sides of the chicken. Cook in a skillet or grill and top with half the lime juice. When the chicken is cooked through, use two forks to shred the meat.

2. In a mixing bowl, add the shredded chicken, remaining lime juice, green chilis, and Chobani Greek Yogurt. Toss until well combined. Set aside.

5. Heat the oven according to pie crust instructions (about 425 degrees F).

3. Roll out the ready-made pie crusts. Use a glass to press circles. A pub glass, about 3.25″ wide, will yield 20 discs.

4. Add about 1 tsp. of shredded cheese in the center of each dough circle. Top this with about a tablespoon of chicken mixture. Fold the dough circles in half and press the dough shut with your fingers.

5. Set the empanadas on a parchment-lined baking sheet. Scramble the egg in a small bowl and brush across the tops of each empanada.

6. Cook for 10-12 minutes or until golden brown. Serve with salsa and guacamole.


There’s plenty more where this came from! Photos and recipe from!