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Chicken & Cheese Empanadas
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Chicken & Cheese Empanadas

1 Hr(s) 15 Min(s)
40 Min(s) Prep
35 Min(s) Cook
Lots of recipes for chicken and cheese empanadas use ready-made dough. Not this one! This how-to video shows you how easy it is to make 'em from scratch.
What You Need
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6 servings
Original recipe yields 6 servings
1 cup flour
1/2 tsp. CALUMET Baking Powder
1/2 tsp. salt
1/4 cup shortening
1/4 cup plus 1 Tbsp. cold water, divided
1/2 lb. boneless skinless chicken breasts, cut into 1/2-inch pieces
1/2 cup chopped onions
1/2 cup chopped green peppers
1/2 cup TACO BELL® Thick & Chunky Medium Salsa
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1 egg
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Let's Make It
1
Combine flour, baking powder and salt in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually add 1/4 cup water, stirring until mixture forms ball. Knead dough on lightly floured surface 5 min. or until smooth and elastic. Wrap tightly in plastic wrap. Refrigerate while preparing empanada filling.
2
Cook chicken, onions and peppers in nonstick skillet on medium-high heat 5 min. or until chicken is no longer pink. Add salsa; cook and stir 2 min. Cool completely. Heat oven to 375ºF. Divide dough into 6 pieces; roll out each piece on lightly floured surface to 7-inch round. Place in single layer on parchment-covered baking sheet.
3
Stir cheese into chicken mixture; spoon about 1/2 cup onto half of each dough round. Beat egg and remaining water until blended; brush onto edges of dough rounds.
4
Fold dough rounds in half to enclose filling; press tops lightly to remove excess air. Seal edges with fork. Brush with remaining egg. Bake 18 to 20 min. or until golden brown.
Kitchen Tips
Tip 1
Size Wise
Share these delicious empanadas with friends and help each other stick to the serving size.
Tip 2
Note
If empanada dough is too dry, add additional water, 1 tsp. at a time, until dough can easily be shaped into ball.
Tip 3
Make Ahead
These delicious empanadas can be assembled ahead of time. Place in single layer on parchment-covered baking sheet. Refrigerate up to 24 hours. When ready to serve, bake as directed.
Tip 4
Substitute
Substitute 6 thawed frozen empanada dough disks for the homemade dough.
Tip 5
BBQ Beef Empanadas
Prepare recipe as directed, substituting lean ground beef for the chicken and 1/4 cup KRAFT Original Barbecue Sauce for the salsa.
Nutrition
Calories
290
Calories From Fat
0
% Daily Value*
Total Fat 16g
21%
Saturated Fat 6g
30%
Trans Fat 1.5g
Cholesterol 70mg
23%
Sodium 530mg
23%
Total Carbohydrates 20g
7%
Dietary Fibers 2g
7%
Sugars 2g
4%
Protein 16g
32%
Vitamin A
15%
Vitamin C
6%
Calcium
10%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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