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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken Empanada Recipe

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This recipe for Chicken Empanada is from La Cocina Española, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (15-oz) pkg. refrigerated rolled pie crust
1 Tbsp. Olive oil
1/2 cup chopped onion
1/2 medium-sized red bell pepper, chopped
1/2 medium-sized green bell pepper, chopped
2 cups coarsely chopped cooked chicken
1 cup frozen corn, thawed
2 Tbsp. dry fajita seasoning
1 cup Mexican cheese blend
1 egg, beaten
Directions:
Directions:
1. Preheat oven to 425º. Place 1 pie crust on a 14-in. pizza pan; set aside.

2. In a large skillet, heat oil over medium heat. Add onions and bell peppers; cook 5 minutes or until tender, stirring occasionally. Stir in chicken, corn and fajita seasoning; remove from heat.

3. Spoon mixture onto pie crust, leaving 1-inch border around edge. Sprinkle cheese evenly over chicken mixture and brush edge of crust with egg. Place second pie crust flat over filling. Fold and press edges together. Using fork, crimp to seal edge.

4. Brush top with egg.

5. Bake 20-25 minutes, or until golden brown. Cut into wedges and serve immediately.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Garnish with sour cream and salsa for a delicious meal.

 

 

 

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