EASY FRUIT EMPANADAS RECIPE RECIPES

Name: Buffalo Chicken Empanadas
Prep time: 30 min
Total time: 55 min
Yield: 21
Ingredients: 1/4 cup finely chopped yellow onion; 1 can (4.5 oz) Old El Paso™ chopped green chiles, drained; 2/3 cup chopped deli rotisserie chicken; 1/3 cup shredded mozzarella cheese; 1/4 cup crumbled blue cheese; 1/4 cup Frank's™ RedHot™ Buffalo Wings Sauce; 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 1 egg, slightly beaten; Celery sticks and blue cheese dressing, if desired

BUFFALO CHICKEN EMPANADAS RECIPE - BETTYCROCKER.COM

Buffalo Chicken Empanadas Recipe - BettyCrocker.com image

These bite-size empanadas are filled with a spicy Buffalo chicken filling that is downright addictive! Serve with blue cheese dressing and celery to cool things down.

Provided by Betty Crocker Kitchens

Total Time 55 minutes

Prep Time 30 minutes

Yield 21

Number Of Ingredients 9

Ingredients

1/4 cup finely chopped yellow onion
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
2/3 cup chopped deli rotisserie chicken
1/3 cup shredded mozzarella cheese
1/4 cup crumbled blue cheese
1/4 cup Frank's™ RedHot™ Buffalo Wings Sauce
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 egg, slightly beaten
Celery sticks and blue cheese dressing, if desired

Steps:

Heat oven to 375°F. Line 2 cookie sheets with cooking parchment paper; set aside.
In medium bowl, mix onion, green chiles, chicken, cheeses and Buffalo sauce.
Unroll pie crusts. Using 3 1/2-inch round cutter, cut circles from crusts, rerolling dough to get 21 circles. Place level measuring tablespoon Buffalo chicken mixture on center of each circle. Fold dough in half over filling; pinch and press edges with fork to seal or roll edges to seal. Place on cookie sheets. Prick tops of empanadas with fork to allow steam to escape.
Brush each with beaten egg. Bake 16 to 20 minutes or until golden brown. Cool 10 minutes on cooling racks. Serve warm with celery sticks and blue cheese dressing for dipping.

Nutrition Facts : Calories 110 , CarbohydrateContent 10 g, CholesterolContent 15 mg, FatContent 1 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Empanada, SodiumContent 220 mg, SugarContent 0 g, TransFatContent 0 g

SPICY BEEF EMPANADAS RECIPE - PILLSBURY.COM

Spicy Beef Empanadas Recipe - Pillsbury.com image

Feel the flavors of Argentina with this chimichurri-inspired easy biscuit-based empanada.

Provided by Pillsbury Kitchens

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 7

Ingredients

3/4 lb 85% ground beef
1 cup diced white onion
1/4 teaspoon red pepper flakes
2 tablespoons red wine vinegar
1/2 cup chopped fresh cilantro
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)
1 cup shredded Monterey Jack cheese (4 oz)

Steps:

Heat oven to 350°F. Heat 12-inch nonstick skillet over medium-high heat; add beef, onion, pepper flakes and 1/2 teaspoon salt, stirring to break up meat. Cook 5 to 6 minutes or until beef is no longer pink. Remove from heat; drain and return to pan. Stir in vinegar and cilantro.
Separate dough into 8 biscuits. Press or roll each to form 6-inch round. Scoop 1/4 cup beef mixture on center of each round; top each with 2 tablespoons cheese.
Fold each in half; gently stretching dough over filling, pressing seal.
Using fork, press seams to seal. Place on ungreased cookie sheet. Bake 24 to 26 minutes or until golden brown.

Nutrition Facts : Calories 300 , CarbohydrateContent 27 g, CholesterolContent 40 mg, FatContent 2 , FiberContent 0 g, ProteinContent 14 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 560 mg, SugarContent 5 g, TransFatContent 0 g

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