Quick Grilled Chicken Chili
|Serving Per Recipe: 8|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 14g||22%|
|Saturated Fat 7g||35%|
|Total Carbs 29g||10%|
|Dietary Fiber 1g||4%|
|Vitamin A 2%|
|Vitamin C 2%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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1/4 cupbarbecue sauce
2 tablespoonsfinely 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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