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Buffalo Chicken Empanadas
Buffalo Chicken Empanadas
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Prep Time:
30 minutes
Total Time:
55 minutes
Spicy Buffalo chicken empanadas with blue cheese dressing and celery for a satisfying snack.
Ingredients:
  • 1/4 cup finely chopped yellow onion
  • 1 can (4 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
Instructions:
  • Preheat oven to 375°F and line 2 cookie sheets with parchment paper; set aside.
  • Combine onion, green chiles, chicken, cheeses, and zesty Buffalo sauce in a medium bowl.
  • Unroll the pie crusts and cut out 21 circles using a 3 1/2-inch round cutter, rerolling the dough as needed. Spoon a level measuring tablespoon of Buffalo chicken mixture onto the center of each circle. Fold the dough in half over the filling and press the edges with a fork to seal or roll the edges to seal them. Place the empanadas on cookie sheets and prick the tops with a fork to allow steam to escape.
  • Brush the items with a coating of beaten egg, then bake for 16 to 20 minutes until they turn a beautiful golden brown. Let them cool for 10 minutes on a rack before serving. Enjoy them warm with celery sticks and blue cheese dressing for dipping.

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