|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|
Bake & Serve
Bake for 17 to 20 minutes until golden brown. Remove from oven and let cool slightly before serving.
Preheat oven to 375°F. Chop the chicken strips into 1-inch pieces.
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.
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.