ron wiggins
Print
make it in:
WITH PERDUE® SHORT CUTS® Carved Chicken Breast, Original Roasted (9 oz.)
Serves 8 | Prep Time: 15 Min | Cook Time: 20 Min
| Serving Per Recipe: 8 | ||
|---|---|---|
| Amount Per Serving | ||
| Calories 260 | ||
| % Daily Value* | ||
| Total Fat 10g | 15% | |
| Saturated Fat 4.5g | 23% | |
| Cholesterol 35mg | 12% | |
| Sodium 820mg | 34% | |
| Total Carbs 29g | 10% | |
|---|---|---|
| Dietary Fiber 1g | 4% | |
| Sugars 6g | ||
| Protein 14g | ||
| Vitamin A 6% | ||
| Vitamin C 6% | ||
| Calcium 15% | ||
| Iron 10% | ||
| *Percent Daily Values are based on a 2,000 calorie diet. |
||
BBQ Chicken Empanadas
375°F
| 1 package | PERDUE® SHORT CUTS® Carved Chicken Breast, Original Roasted (9 oz.) |
| 1 cup (4-ounces) | cheddar or jack cheese, shredded |
| 1/4 cup | barbecue sauce |
| 4 tbsp | green onion, finely chopped |
| 1 | jalapeno pepper, seeded and finely chopped |
| 1 (16.3-ounce) can | jumbo refrigerated biscuits |
| 1 | egg yolk, beaten with 1 teaspoon water |
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 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.
PERDUE.COM®
