A New Year’s Message of Gratitude From Chairman Jim Perdue

Air Fryer BBQ Chicken Empanadas

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PERDUE^® SHORT CUTS^® Carved Chicken Breast, Original Roasted (9 oz.)

In The Refrigerated Meat Case

Air Fryer BBQ Chicken Empanadas

PERDUE® SHORT CUTS® Carved Chicken Breast, Original Roasted (9 oz.)

In The Refrigerated Meat Case

Made With:

PERDUE^® SHORT CUTS^® Carved Chicken Breast, Original Roasted (9 oz.)

PREP TIME: 15min COOK TIME: 20min
Serves 8

PREP TIME: 15min COOK TIME: 20min

Serves 8

Ingredients

1 pkg. PERDUE^® SHORT CUTS^® Carved Chicken Breast, Original Roasted (9 oz.)

1 cup (4 oz.) cheddar or jack cheese, shredded

1/4 cup barbecue sauce

4 tbsp. green onion, finely chopped

1 jalapeño pepper, seeded and finely chopped

1 can (16.3 oz.) jumbo refrigerated biscuits

1 egg yolk, beaten with 1 teaspoon water

Non-stick cooking spray

Step 1

Chop

Chop the chicken strips into 1-inch pieces and combine with shredded cheese, barbecue sauce, green onions, and chopped jalapeno pepper.

Step 2

Crimp

On a lightly floured surface, roll out each biscuit into a 4 ½ -inch round. Brush the edges with egg wash. Dollop a heaping tablespoon of chicken mixture into the center of each biscuit. Fold in half and crimp with a folk to seal.

Step 3

Air Fry

Preheat air fryer to 400 degrees for 3 minutes then spray the basket with non-stick cooking spray. Brush empanadas on both sides with egg wash and place in the basket in a single layer. Air fry 20 minutes or until empanadas are golden brown. Check every 5-7 minutes to ensure even browning and prevent burning. Let cool slightly before serving.