Air Fryer BBQ Chicken Empanadas
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In The Refrigerated Meat Case
PREP TIME: 1hr 10min COOK TIME: 0min
|Serving Per Recipe: 18|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 9g||14%|
|Saturated Fat 305g||18%|
|Total Carbs 18g||6%|
|Dietary Fiber 1g||3%|
|Vitamin A 8%|
|Vitamin C 10%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
4 cups shredded extra sharp cheddar cheese
1 cup mayonnaise
1 jar (4-ounce) diced pimiento, with the juice
1/2 tsp cayenne pepper
1/2 tsp celery salt
1/2 tsp onion powder
1 (18-inch) loaf french bread
Tear the Short Cuts into shreds. In a large bowl, mix together shredded chicken, the cheddar cheese, mayonnaise, pimientos with their juice, celery salt and onion powder.
Slice the French bread in half lengthwise. Place both halves cut side up on a large sheet of foil. Remove some of the bread from the inside of both halves, creating shallow cavities.
Spoon chicken pimiento cheese mixture into the bottom half of the bread. Top with the unfilled half of the bread. Wrap the Chicken Pimiento Cheese Stuffed Bread tightly in foil and refrigerate for 1 hour or over night.
Remove from the refrigerator and unwrap. Slice into 1-inch pieces and serve on a large cutting board.
TIP: If you don’t have one large sheet of foil, just use 2 smaller sheets.
Chicken Pimiento Cheese Stuffed BreadAdd Your Comment