Chicken, Bean and Cheese Empanadas
- Ready In:
- 1hr
- Ingredients:
- 9
- Yields:
-
1 empanada
- Serves:
- 20
ingredients
- 453.59 g chicken legs with thigh
- 29.58 ml olive oil
- 14.17 g packet sazon goya
- 14.79 ml oregano
- 4.92 ml salt
- 236.59 ml cheddar cheese, shredded
- 439.41 g cannellini beans, drained
- 59.14 ml salsa
- 20 empanada wrappers (goya discos)
directions
- In a large saute pan, brown chicken in heated olive oil.
- Add sazon, oregano and fill with water until chicken in half covered.
- Cook Chicken thoroughly, about 30-40 minutes. Drain water.
- Let cool until easy to handle.
- Remove skin and shred chicken.
- Mix into chicken balance of ingredients, except for discos. Let cool.
- Preheat oven to 375.
- Thaw discos if frozen.
- Take mixture and add 1-2 tbsps and put on center of disco.
- Fold into half moon and secure edges with fork tongs.
- Ley empanadas on a baking sheet and brush top with butter.
- Bake for 15-20 minutes, or until top is brown.
- Serve warm and enjoy.
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