BBQ Chicken Empanadas
PREP TIME: 10min COOK TIME: 15min
|Serving Per Recipe: 6|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 25g||38%|
|Saturated Fat 14g||70%|
|Total Carbs 4g||1%|
|Dietary Fiber 0g||0%|
|Vitamin A 25%|
|Vitamin C 0%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
In The Refrigerated Meat Case
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1 pkg. (8 oz.) cream cheese, softened
1/2 cuphot sauce
1/2 cupgreek yogurt
4-5 oz.crumbled blue cheese
2 stalks celery, thinly sliced
1/2 cupshredded cheddar cheese
3 strips bacon, cooked and crumbled
Preheat your oven to 350°F. Chop the Short Cuts chicken into bite-sized chunks.
In a large bowl, stir together the cream cheese, hot sauce, and Greek yogurt until smooth. Fold in the shredded chicken, crumbled blue cheese and celery.
Transfer the chicken-cream cheese mixture to a shallow baking or gratin dish. Top with the shredded cheddar cheese and crumbled bacon. Bake for 10 to 15 minutes until dip is hot and the cheddar cheese is brown and bubbly.
Remove the dip from the oven and let cool for 2 to 3 minutes. Serve with pita chips, tortilla chips, sturdy crackers or celery sticks.
TIP: For extra flavor use the Buffalo Flavored Short Cuts
Creamy Buffalo Chicken DipAdd Your Comment