BUFFALO CHICKEN EMPANADAS
4-5PP, 4SP blue & purple, 5SP green
Provided by Drizzle
Categories Main meals
Time 46m
Number Of Ingredients 9
Steps:
- Preheat oven to 375F, line a baking sheet with some parchment paper and lightly spray with cooking spray.
- First make your 2 ingredient dough, mix your flour with your greek yogurt, for best results I use just a little less yogurt than flour. Knead dough together and shape into 2 balls, then divide those 2 balls into 3 balls each, I weighed mine out and each ball of dough was 2.2oz (so you need 6 balls weighing approx 2.2oz each)
- Now make your filling by mixing together your chicken, cream cheese, ranch, shredded cheese and hot sauce.
- Dust your work surface with a little flour and roll each dough ball out, use a rolling pin if needed, I found it best to use it.
- Scoop about 1/4 cup of filling onto your rolled out dough, fold dough over forming a pocket and then use a fork to seal ends shut, also use the fork to poke some holes in the middle of your finished empanada. Repeat with remaining dough balls
- Place empanadas onto the baking sheet and brush with egg whites.
- Bake in the oven for 26 minutes or until golden brown, remove from oven and serve warm.
- These will freeze well, store any leftovers in the fridge.
BUFFALO CHICKEN EMPANADAS
Buffalo Chicken Empanadas have all the familiar spicy flavors of Buffalo wings tucked inside a flaky pastry and baked to crispy deliciousness.
Provided by Marion@LifeTastesGood
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F and line 2 baking sheets with parchment paper.
- Heat 1/2 tablespoon olive oil in a small skillet and add diced onion and green pepper. Saute until the vegetables start to soften and add 1 tablespoon freshly minced garlic. Saute another minute and remove from heat.
- In a large bowl, combine 3 cups finely diced rotisserie chicken, 1 1/2 cups shredded cheese, 1/2 cup Buffalo wing sauce, and sauteed onions and peppers. Give it a taste and add salt and pepper as needed.
- Whisk 1 large egg with 1 tablespoon water.
- Place the Empanada discos on parchment paper and brush edges of dough lightly with egg mixture. Place chicken filling in the center of each disco. Fold dough over the filling and press edges with a fork to seal. Continue making the empanadas until all the filling is used. I was able to make 12 discos with the filling. That will vary depending on how full you make them.
- Place the empanadas on the parchment lined baking sheets leaving space in between. I had 6 empanadas on each baking sheet.
- Brush the empanadas with the remaining egg mixture.
- Bake in the preheated oven for 12-15 minutes until slightly browned and crispy.
- Garnish with freshly chopped cilantro, and serve with your favorite dressing for dipping. Enjoy!
Nutrition Facts : Calories 137 kcal, Carbohydrate 1 g, Protein 12 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 51 mg, Sodium 426 mg, ServingSize 1 serving
BUFFALO CHICKEN EMPANADAS
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
Categories Appetizer
Time 55m
Yield 21
Number Of Ingredients 9
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, Carbohydrate 10 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Empanada, Sodium 220 mg, Sugar 0 g, TransFat 0 g
FRANK'S REDHOT® BUFFALO CHICKEN EMPANADAS
Our spicy empanada recipe makes for the ultimate handheld snack. You're going to need ranch.
Provided by Frank's RedHot
Categories Entrees,Appetizers
Yield 10
Number Of Ingredients 7
Steps:
- COMBINE cream cheese, Frank's RedHot Sauce and dressing in medium bowl until blended. Stir in chicken and cheese.
- PLACE about 1/4 cup chicken mixture in center of each disco. Fold over to form a half moon. Moisten edges with water and using fork, press edges tightly to seal. Pierce empanadas several times with knife.
- HEAT 1 inch of oil in deep skillet. Add empanadas in batches and fry until golden brown. Remove and drain on paper towels. Repeat with remaining empanadas. Serve with additional Frank's RedHot Sauce and/or blue cheese dressing for dipping.
BUFFALO CHICKEN EMPANADAS RECIPE - (4.5/5)
Provided by Susan52
Number Of Ingredients 12
Steps:
- Empanadas: Heat oven to 375ºF. Mix cream cheese, wing sauce and dressing in medium bowl until blended. Add chicken and shredded cheese; mix well. Whisk egg and water in separate bowl until blended. Cover baking sheets with parchment. Place half the Easy Homemade Pie Dough on lightly floured surface; roll out to 1/8-inch thickness. Cut into 14 rounds with 4-inch biscuit cutter, rerolling scraps as necessary; place on prepared baking sheets. Repeat with remaining pie dough. Spoon 1 Tbsp. chicken mixture onto center of each dough round; brush edge lightly with egg wash. Fold dough rounds in half; seal edges with fork. Brush tops with remaining egg wash. Bake 15 to 17 min. or until golden brown Homemade Pie Dough: Process ingredients in food processor 30 sec. or until mixture forms ball. This easy-to-prepare recipe makes enough dough for a single-crust 9-inch pie. Or, it also makes the perfect pastry topping for your favorite pot pie recipe. If preparing a two-crust pie, double all ingredients and shape dough into 2 balls before rolling out.
BUFFALO CHICKEN EMPANADAS
Serve these crispy Buffalo Chicken Empanadas at your next holiday party. Fill flaky empanadas with a creamy buffalo chicken mixture in this tasty recipe.
Provided by My Food and Family
Categories Cheese
Time 42m
Yield 28 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375ºF.
- Mix cream cheese, wing sauce and dressing in medium bowl until blended. Add chicken and shredded cheese; mix well. Whisk egg and water in separate bowl until blended.
- Cover baking sheets with parchment. Place half the Easy Homemade Pie Dough on lightly floured surface; roll out to 1/8-inch thickness. Cut into 14 rounds with 4-inch biscuit cutter, rerolling scraps as necessary; place on prepared baking sheets. Repeat with remaining pie dough.
- Spoon 1 Tbsp. chicken mixture onto center of each dough round; brush edge lightly with egg wash. Fold dough rounds in half; seal edges with fork. Brush tops with remaining egg wash.
- Bake 15 to 17 min. or until golden brown.
Nutrition Facts : Calories 190, Fat 14 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
BUFFALO CHICKEN EMPANADAS WITH BLUE CHEESE SAUCE
These little golden-brown pockets are fun to eat and feature the popular taste of Buffalo wings. Using rotisserie chicken and refrigerated pie pastry speeds up the preparation. -Melissa Millwood, Lyman, South Carolina
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 8 dozen (1 cup sauce).
Number Of Ingredients 14
Steps:
- In a small skillet, saute onion and green pepper in oil until crisp-tender. Add garlic; cook 1 minute longer., In a large bowl, combine the chicken, mozzarella cheese, wing sauce, salt and pepper. Stir in the onion mixture., On a lightly floured surface, unroll 1 pie crust. Roll out into a 12-in. circle. Cut with a floured 3-in. biscuit cutter. Remove excess crust and reroll scraps. Repeat with remaining pie crusts., Beat eggs and water; brush over edges of 3-in. pie crust circles. Place heaping teaspoonfuls of filling in the centers. Fold crust in half over filling. Press edges with a fork to seal., Place 2 in. apart on greased baking sheets. Brush with remaining egg mixture. Bake at 400° until golden brown, 9-12 minutes., Meanwhile, in a small saucepan, bring cream to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 5-7 minutes, stirring occasionally. Add blue cheese; cook and stir until cheese is melted and sauce thickens, 2 minutes longer. Serve with empanadas.
Nutrition Facts : Calories 81 calories, Fat 5g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 120mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
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