BBQ Chicken Empanadas
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In light of concerns over Coronavirus (COVID-19), we’d like to share the following:
COVID-19 is Not Considered a Food-Borne Pathogen
Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.
Perdue Farms Takes Food Safety Protocols Seriously
We have the highest standards of biosecurity and food safety, and fully sanitize our facilities every 24 hours. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces. The staff at the onsite Wellness Centers at 19 of our facilities are trained on how to protect our associates from, and identify and respond to, symptoms of COVID-19. These professionals follow standard operating procedures as defined by the CDC for infectious diseases. The Wellness Centers are available to all associates and their families. We are taking every precaution to protect our associates, communities, customers and business partners, and ensure the continuity of our business.
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In The Refrigerated Meat Case
PREP TIME: 0min COOK TIME: 30min
|Serving Per Recipe: 10|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 14.5g||22%|
|Saturated Fat 6.5g||33%|
|Total Carbs 44.5g||15%|
|Dietary Fiber 8g||%|
|Vitamin A 6%|
|Vitamin C 6%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 tbsp.Extra Virgin Olive Oil
1 large yellow onion, finely chopped (about 2 cups)
1 Jalapeño Pepper, finely chopped (optional)
1 tbsp.Minced Garlic or 5 cloves fresh garlic, finely chopped
2 cansLow Sodium Black Beans, drained and rinsed or Black Beans
3 cupscooked Canilla Extra Long Grain Rice
2 1/2 cupsshredded sharp cheddar cheese
3 scallions, finely chopped
3 tbsp.fresh cilantro, chopped
10 10-inch Flour Tortillas, warmed
Pico de Gallo Salsa
Heat oil in medium saucepan over medium-high heat. Add onions, cook until soft and translucent, about 7 minutes. Stir in jalapeño pepper, garlic and cumin; cook until fragrant, about 30 seconds more. Add the chicken and drained beans to saucepan and cook, stirring constantly, about 5 minutes.
TIP: For a fun twist, skip the tortilla and just make your burrito in a bowl!
To assemble burritos, mound rice, chicken and bean mixture, cheese, chopped scallions and cilantro on one side of tortilla. Roll up tortilla into burrito shape. Place burrito, seam-side down on serving plate or platter. Repeat with remaining ingredients.
Serve burritos with salsa, sour cream and guacamole, if desired.
Chicken and Black Bean BurritosAdd Your Comment