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  1. Fire-Roasted Chicken and Corn Empanadas
  1. Fire-Roasted Chicken and Corn Empanadas

Fire-Roasted Chicken and Corn Empanadas

  • Preparation Time
  • Total Time
  • Number of Servings 4

This easy-to-make, chef-crafted recipe introduces empanadas, a savory, filled pastry that originated in Portugal and Spain. After you make the creamy, slightly spicy filling, simply roll out the biscuits, fill, fold and bake.

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Ingredients

Instructions

1. Preheat oven to 375°F.

2. Sauté garlic in butter in a large sauté pan for 1-2 minutes.

3. Blend in chicken, corn, sour cream, thyme, Parmesan, chipotle peppers and lime juice.

4. Cook an additional 4-6 minutes, then season to taste.

5. Dust rolling surface with flour and roll individual biscuits into a 4-inch circles.

6. Place filling onto on half of each biscuit. Fold the other half of the biscuit over the filling and seal edges with a fork. Place on baking sheet.

7. Brush egg over top of biscuits, bake 15-17 minutes, or until golden brown and cooked through.

Tip: For easy entertaining, prepare ahead of time and refrigerate until ready to bake. Pairs well with this quick and easy Zucchini Apple Citrus Salad of ½ cup julienne cut zucchini and granny smith apple, chopped jalapeno, 2 tablespoon cilantro, ½ lime juiced, salt and pepper, to taste.

Products From Recipe

  1. Fully Cooked Fire-Grilled Chicken Breast Strips
    #496 1.75 lbs.
    Number of Times Purchased:
    • 1
    • 2
    • 3
    • 4
    • 0.75X
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    +
    $14.99
  2. Super-Sweet Corn
    #755 36 oz.
    Number of Times Purchased:
    • 1
    • 2
    • 3
    • 4
    • 0.75X
    -
    +
    $5.99
  3. Southern-Style Biscuits
    #668 18 (2.2 oz.)
    Number of Times Purchased:
    • 1
    • 2
    • 3
    • 4
    • 5
    -
    +
    $7.99