CHICKEN EMPANADAS RECIPES

Name: Mini Chicken Empanadas
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: about 2-1/2 dozen.
Cuisine: North America, Mexican
Ingredients: 1 cup finely chopped cooked chicken; 2/3 cup shredded Colby-Monterey Jack cheese; 3 tablespoons cream cheese, softened; 4 teaspoons chopped sweet red pepper; 2 teaspoons chopped seeded jalapeno pepper; 1 teaspoon ground cumin; 1/2 teaspoon salt; 1/8 teaspoon pepper; 2 sheets refrigerated pie crust

MINI CHICKEN EMPANADAS RECIPE: HOW TO MAKE IT

Mini Chicken Empanadas Recipe: How to Make It image

Refrigerated pie crust makes quick work of assembling these bite-sized appetizers loaded with chicken and cheese. I've made them several times since receiving the recipe from a friend. —Betty Fulks, Onia, Arkansas

Provided by Taste of Home

Categories Appetizers

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield about 2-1/2 dozen.

Number Of Ingredients 9

Ingredients

1 cup finely chopped cooked chicken
2/3 cup shredded Colby-Monterey Jack cheese
3 tablespoons cream cheese, softened
4 teaspoons chopped sweet red pepper
2 teaspoons chopped seeded jalapeno pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon pepper
2 sheets refrigerated pie crust

Steps:

Preheat oven to 400°. In a small bowl, combine the first 8 ingredients. On a lightly floured surface, roll each pie crust into a 15-inch circle. Cut with a floured 3-in. round biscuit cutter., Place about 1 teaspoon filling on 1 half of each circle. Moisten edges with water. Fold pie crust over filling. Press edges with a fork to seal., Transfer to greased baking sheets. Bake until golden brown, 12-15 minutes. Remove to wire racks. Serve warm.

Nutrition Facts : Calories 81 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 108mg sodium, CarbohydrateContent 7g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 2g protein. Diabetic Exchanges 1 fat

CHICKEN EMPANADAS RECIPE - FOOD.COM

Chicken Empanadas Recipe - Food.com image

Tired of sandwiches for lunch? Try these little pies instead. They freeze well and pack in lunch sacks well. Make them smaller for appetizers.

Total Time 38 minutes

Prep Time 25 minutes

Cook Time 13 minutes

Yield 8-9 empanadas, (approx.)

Number Of Ingredients 12

Ingredients

1 cup cooked chicken
1/2 cup monterey jack cheese, grated
1/2 cup cheddar cheese, grated
1 can green chili, chopped
1 teaspoon minced garlic
3 tablespoons minced green onions
1/2 teaspoon cumin, ground
1 teaspoon salt
2 frozen pie crusts
3 egg yolks
2 tablespoons kosher salt
1 tablespoon chili powder

Steps:

Mix together first 8 ingredients, and refrigerate until ready to assemble empanadas.
On a floured surface, roll out pie shells and cut into 4-inch circles (use all the pie dough by re-rolling scraps).
Place approximately 2 tablespoons of chicken mixture in center of dough circles.
Fold each circle in half and crimp edges with a fork.
Place on a baking sheet and brush tops with egg yolks.
Sprinkle top with mixed salt and chili powder.
Bake 12-13 minutes at 400F degrees.
Serve warm or at room temperature.
Freezes well.

Nutrition Facts : Calories 327.1, FatContent 21.2, SaturatedFatContent 7.2, CholesterolContent 76, SodiumContent 2373.9, CarbohydrateContent 26.8, FiberContent 2.9, SugarContent 3.1, ProteinContent 8.5

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