Tuesday, November 8, 2011

Baked Buffalo Style Chicken Empanadas Recipe


3/4 pound cooked chicken, diced in small pieces
1/3 cup chicken buffalo wing sauce
1/4 teaspoon garlic powder, cayenne pepper, pepper
2 tablespoons olive oil
 1 or 2 packages refrigerated buttermilk biscuits depending on how many you need
1 cup shredded sharp cheddar
1/4 cup thick blue cheese dressing
1/4 cup whipped cream cheese
1 egg beaten for the tops
Preheat oven to 375 degrees.



Saute chicken in oil and seasonings over medium high heat until no longer pink, stirring frequently.
Combine in a medium bowl, chicken, blue and cream cheeses, add wing sauce mixing all together.
On a floured board, roll out each biscuit into 6 inch circles.

Put about 1 tablespoon mixture on half of each circle.

Sprinkle with shredded cheese and fold the one side of the circle sealing the filling crimp edges with a fork.   Place on parchment paper lined cookie sheet. Brush with beaten egg yolk.
Bake 12-14 minutes or until golden brown on 350 degree hot oven.
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