Cheryl BurnsBBQ Chicken Empanadas
BBQ Chicken Empanadas
PREP TIME: 15 min COOK TIME: 20min
Serves 8
- 260
Calories - 14g
Protein - 820mg
Sodium - 4.5g
Sat. Fat - 6g
Sugar 
Ingredients
Step 2
Combine
In a bowl, combine the chopped chicken, shredded cheese, barbecue sauce, green onions and chopped jalapeño pepper.
Step 3
Crimp
On a lightly floured surface, roll out each biscuit into a 4½ -inch round. Brush the edges of the biscuit with the egg wash mixture. Dollop a heaping tablespoon of chicken mixture into the center of the biscuit round. Fold half of the dough over the filling, creating a half-moon shape. Use a fork to crimp and seal the edges of the biscuit. Place the empanadas on an ungreased baking sheet. Brush with the remaining egg mixture.
Step 4
Bake & Serve
Bake for 17 to 20 minutes until golden brown. Remove from oven and let cool slightly before serving.
TIP
TIP: To keep food safe, never defrost your food at room temperature. To defrost food in the refrigerator, allow about 5 hours per pound or overnight. You can also defrost in the microwave on the defrost setting.
90 MIN
