Creamy Buffalo Chicken Empanadas
Crispy golden pastry shells filled with a zesty, melted cheese and buffalo chicken mixture.
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Ingredients
- 2 cups Shredded cooked chicken breast
- 4 ounces Cream cheese, softened
- 1/2 cup Buffalo wing sauce
- 1 cup Shredded Monterey Jack cheese
- 2 tablespoons Green onions, sliced
- 12 units Empanada dough discs
- 1 large Egg, beaten
- 1/4 cup Ranch dressing(optional)
- 1/2 teaspoon Garlic powder
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- 2
In a medium mixing bowl, combine the shredded chicken, softened cream cheese, buffalo sauce, shredded Monterey Jack, green onions, and garlic powder.
- 3
Mix the filling thoroughly until the cream cheese is evenly distributed and the mixture is creamy.
- 4
Place one empanada disc on a clean surface and add about 2 tablespoons of the chicken mixture to the center.
- 5
Fold the dough over the filling to create a half-moon shape and press the edges firmly to seal.
- 6
Use a fork to crimp the edges of the empanada, ensuring the filling is locked inside.
- 7
Place the empanadas on the prepared baking sheet and brush the tops with the beaten egg wash.
- 8
Bake for 20 to 25 minutes or until the pastry is golden brown and flaky.
Nutrition per Serving
385
Calories
22g
Protein
32g
Carbs
19g
Fat
2g
Fiber
1g
Sugar
840mg
Sodium
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