Perdue Recipe - BBQ Chicken Empanadas

BBQ Chicken Empanadas

Prep/Cook Time: 30 Minutes
Servings: 8
Average Rating: Star

Featuring:

PERDUE® SHORT CUTS® Carved Chicken Breast, Southwestern Style (9 oz.)

1	package PERDUE® SHORT CUTS® Carved Chicken Breast, Southwestern Style (9 oz.)

	Alternate Perdue Products:
	PERDUE® SHORT CUTS® Carved Chicken Breast, Original Roasted (9 oz.)
1/4	cup barbecue sauce
2	tablespoons finely chopped green onion
1	cup (4 ounces) shredded cheddar/jack cheese
1	jalapeno pepper, seeded and finely chopped
1	can (16.3 ounces) jumbo homestyle refrigerated biscuits
1	beaten egg yolk mixed with 1 teaspoon water

Preheat oven to 375°F. Chop chicken into 1-inch pieces and combine with barbecue sauce, onion, cheese and jalapeno pepper.
Roll biscuits out on lightly floured surface, to discs about 4 1/2 inches in diameter. Brush outer edges of the disc with egg mixture. Place about 1 heaping tablespoon of chicken mixture in center of each disc. Fold half the dough over the filling and press the edges with a fork to crimp. Place empanadas on ungreased cookie sheet and brush tops with remaining egg yolk.
Bake at 375°F for 17 to 20 minutes or until golden brown top.

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