BBQ Chicken Empanadas

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Serves 8 | Prep/Cook Time: 35 Min
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Calories
260
Protein
14g
Sodium
820mg
Sat.Fat
4.5g
Sugar
6g
INGREDIENTS
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
INSTRUCTIONS
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STEP 4: 
Bake & Serve
Bake for 17 to 20 minutes until golden brown. Remove from oven and let cool slightly before serving.
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STEP 1: 
Chop
Preheat oven to 375°F. Chop the chicken strips into 1-inch pieces.
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STEP 2: 
Combine
In a bowl, combine the chopped chicken, shredded cheese, barbecue sauce, green onions and chopped jalapeño pepper.
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STEP 3: 
Crimp
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.
TIP Show/Hide
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.

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