California Roll Chicken Stack
|Serving Per Recipe: 8|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 10g||15%|
|Saturated Fat 4.5g||23%|
|Total Carbs 29g||10%|
|Dietary Fiber 1g||4%|
|Vitamin A 6%|
|Vitamin C 6%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 cup (4-ounces)cheddar or jack cheese, shredded
1/4 cupbarbecue sauce
4 tbspgreen onion, finely chopped
1 jalapeno pepper, seeded and finely chopped
1 (16.3-ounce) canjumbo refrigerated biscuits
1 egg yolk, beaten with 1 teaspoon water
Preheat oven to 375°F. Chop the chicken strips into 1-inch pieces.
In a bowl, combine the chopped chicken, shredded cheese, barbecue sauce, green onions and chopped jalapeño pepper.
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.
Bake & Serve
Bake for 17 to 20 minutes until golden brown. Remove from oven and let cool slightly before serving.
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.
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