BBQ Chicken Empanadas
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In The Refrigerated Meat Case
PREP TIME: 15min COOK TIME: 30min
|Serving Per Recipe: 8|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 29g||45%|
|Saturated Fat 8g||40%|
|Total Carbs 29g||10%|
|Dietary Fiber 1g||4%|
|Vitamin A 4%|
|Vitamin C 0%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 cupranch dressing
4 ouncesshredded cheddar cheese
1 (16-ounce) canjumbo refrigerated biscuits
2 tspcracked pepper
Stir together the ranch dressing and chives. Set aside.
Cut SHORT CUTS® into 1-inch pieces and divide into 8 equal piles. Separate biscuits and flatten into rounds. Place a pile of chicken pieces in the center of a biscuit round. Sprinkle 1 tablespoon of shredded Cheddar cheese over the chicken pieces.
Pull the biscuit dough up and around the chicken and cheese. Pinch the seams firmly to seal. Wrap a slice of bacon around each “chicken bomb”. Place the Cheesy Chicken Bacon Bombs on a foil or parchment lined baking sheet. Sprinkle the “Bombs” with cracked black pepper.
Bake & Serve
Preheat your oven to 350°F. Bake the Cheesy Chicken Bacon Bombs for 25 to 30 minutes until bacon is crisp and the biscuits are golden brown. Let cool for 5 minutes before serving. Serve with Chive Ranch Dressing
TIP: Liven up your bottled Ranch Dressing by adding some extra flavor: • Try Blending with Avocado and Lime juice • Stir in Chipotle Peppers and Honey • Stir in Hot Sauce or Chili Powder • Stir in Chopped Onion or Chopped Jalapeno • Stir in a few tablespoons of BBQ sauce • Stir in Crumbled Blue Cheese or Feta Cheese • Stir in a few tablespoons Spaghetti Sauce and Parmesan Cheese
Cheesy Chicken Bacon Bombs with Chive Ranch DressingAdd Your Comment