|
|
|
|
|
Add to Favorites:
|
Rate/Review Recipe:
|
Shopping List:
|
Print:
|
|
|
|
Bite Sized Chicken Empanadas
|
|
|
|
Submitted by:
Jimmy |
|
|
These little turnovers are great for finger food. |
|
|
Rate / Review this Recipe
Recipe ratings and reviews are a great place where you can share your thoughts and ideas about any recipe with other CookingSpot.com cooks. Remember, all ratings and reviews are public and will appear with the recipe.
Recipe Rating 5 star = the Best!
|
|
|
Please Login to Rate the Recipe
|
| |
|
|
|
Share your recipes with our community.
Rate and review recipes.
Save your favorite recipes in your private
Recipe Box
Create easy-to-use shopping lists
|
|
|
| |
|
|
INGREDIENTS:
- 2 medium , Boneless, Skinless Chicken Breast Halves
- 2 tablespoon(s) , Italian Salad Dressing
- 1/2 cup(s) , Cooked Rice
- 1/4 cup(s) , Cheddar Cheese Shredded
- 1/4 cup(s) , Salsa
- 1/4 cup(s) , Red Bell Pepper Chopped Fine
- 2 tablespoon(s) , Green Bell Pepper Chopped Fine
- 2 tablespoon(s) , Black Olives Chopped
- 2 tablespoon(s) , Onion Chopped Fine
- 2 tablespoon(s) , Sour Cream
- 1 tablespoon(s) , Jalapeno Pepper Seeded and Finely Chopped
- 1 large , Egg Beaten
- 1 1/2 whole , Frozen Puff Pastry 17 Oz. Package
- 1 tablespoon(s) , Water
|
|
| Instructions: |
In a shallow dish, marinate chicken in salad dressing at room temperature for 30 minutes.
Broil or grill chicken. To broil: Preheat broiler for 5 to 10 minutes. Arrange chicken on unheated rack of broiler pan. Place pan under broiler so surface of chicken is 4 to 5 inches from heat. Broil 12 to 15 minutes or until chicken is tender and no longer pink, turning pieces after 6 minutes. To grill: Place chicken breast halves on grill rack directly over medium coals. Grill, uncovered, for 15 to 18 minutes or until no longer pink, turning chicken after 8 minutes. Cool slightly.
Chop or shred chicken. In a bowl, combine chicken, rice, cheddar cheese, salsa, red pepper, green pepper, olives, onion, sour cream, and jalapeno pepper.
Place a sheet of puff pastry on a lightly floured surface. Roll to a 13-inch square. With a 3-inch round cutter, cut pastry into 16 rounds. Place a generous teaspoon of chicken mixture slightly off center on each round. Brush edges of pastry circles with cold water. Fold circles over filling into half-moon shapes. Pinch edges with fingers or a fork to seal tightly. Prick with a fork. Place on a lightly greased baking sheet. Combine the egg and the 1 tablespoon water; brush over the empanadas. Repeat with the remaining pastry and filling. If you like, add fresh herb to the top before baking.
Bake empanadas in a 400 degree F oven for 12 to 15 minutes or until golden brown. Serve warm. |
|
| Customize: |
|
Servings
|
| Convert To:
|
|
|
|