BUFFALO CHICKEN EMPANADAS WITH BLUE CHEESE SAUCE
These little golden-brown pockets are fun to eat and feature the popular taste of Buffalo wings. Using rotisserie chicken and refrigerated pie pastry speeds up the preparation. -Melissa Millwood, Lyman, South Carolina
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 8 dozen (1 cup sauce).
Number Of Ingredients 14
Steps:
- In a small skillet, saute onion and green pepper in oil until crisp-tender. Add garlic; cook 1 minute longer., In a large bowl, combine the chicken, mozzarella cheese, wing sauce, salt and pepper. Stir in the onion mixture., On a lightly floured surface, unroll 1 pie crust. Roll out into a 12-in. circle. Cut with a floured 3-in. biscuit cutter. Remove excess crust and reroll scraps. Repeat with remaining pie crusts., Beat eggs and water; brush over edges of 3-in. pie crust circles. Place heaping teaspoonfuls of filling in the centers. Fold crust in half over filling. Press edges with a fork to seal., Place 2 in. apart on greased baking sheets. Brush with remaining egg mixture. Bake at 400° until golden brown, 9-12 minutes., Meanwhile, in a small saucepan, bring cream to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 5-7 minutes, stirring occasionally. Add blue cheese; cook and stir until cheese is melted and sauce thickens, 2 minutes longer. Serve with empanadas.
Nutrition Facts : Calories 81 calories, Fat 5g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 120mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
BUFFALO CHICKEN EMPANADAS
Serve these crispy Buffalo Chicken Empanadas at your next holiday party. Fill flaky empanadas with a creamy buffalo chicken mixture in this tasty recipe.
Provided by My Food and Family
Categories Cheese
Time 42m
Yield 28 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375ºF.
- Mix cream cheese, wing sauce and dressing in medium bowl until blended. Add chicken and shredded cheese; mix well. Whisk egg and water in separate bowl until blended.
- Cover baking sheets with parchment. Place half the Easy Homemade Pie Dough on lightly floured surface; roll out to 1/8-inch thickness. Cut into 14 rounds with 4-inch biscuit cutter, rerolling scraps as necessary; place on prepared baking sheets. Repeat with remaining pie dough.
- Spoon 1 Tbsp. chicken mixture onto center of each dough round; brush edge lightly with egg wash. Fold dough rounds in half; seal edges with fork. Brush tops with remaining egg wash.
- Bake 15 to 17 min. or until golden brown.
Nutrition Facts : Calories 190, Fat 14 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
BUFFALO CHICKEN ENCHILADAS
This recipe is sponsored by Cabot Creamery Co-operative. Rotisserie chicken is the time-saving secret to this mash-up of two crowd-pleasing foods. Stuff corn tortillas with a cheesy Buffalo filling and bake until melted for an easy weeknight meal or game day snack that's ready in a half hour.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish.
- Mix the chicken, cream cheese, 1 cup of the Cheddar, 1/3 cup of the hot sauce, white parts of the scallions and cumin in a large bowl until well combined. Stir together the butter, remaining 2/3 cup hot sauce and 3 tablespoons water in a medium bowl.
- Microwave the tortillas in batches until warm, softened and foldable, about 30 seconds. Keep warm between damp paper towels.
- Spoon a portion of the chicken mixture down the middle of each tortilla and roll up. Place them side by side, seam-side down, in the prepared pan. Pour the hot sauce mixture over the tortillas. Sprinkle with the remaining 1 cup Cheddar and the blue cheese and bake until the cheese is melted and bubbly, 15 to 17 minutes.
- Drizzle the blue cheese dressing over the enchiladas and sprinkle with the scallion greens. Serve with more hot sauce.
PULLED CHICKEN EMPANADAS
Provided by George Duran
Categories main-dish
Time 1h10m
Yield 6 to 8 empanadas
Number Of Ingredients 13
Steps:
- Put the onion, pepper, and oil in a large skillet over medium-high heat and cook until softened, about 5 minutes. While this is cooking, pull the meat from the chicken, discarding the skin and bones. Add the chicken to the skillet along with the tomatoes, Creole seasoning, olives, hot sauce, and salt and pepper, to taste. Bring this to a boil, then reduce the heat and simmer for about 20 minutes. Let cool while you make the dough.
- Stir together the arepa flour and warm water with your hands until the dough is smooth. Cover with plastic wrap and let rest for 5 minutes. Take a piece of the dough and roll it into a ball about the size of a lemon. Put it on a piece of plastic wrap and place another piece of wrap on top. Pat out into a 5-inch circle. Remove the top piece of plastic and put 3 tablespoons of the pulled chicken onto the center of the circle, leaving a 1/2-inch border. Using the plastic wrap, fold the dough over to enclose the filling and form a semi-circle. Press the edges together. Using the rim of a small saucer, trim off the edge of the empanada. Repeat to make the rest.
- Put about 1/2-inch of vegetable oil in a skillet over medium-high heat. Dip the end of a wooden spoon into the oil: when bubbles form around it the oil is hot enough for frying. Fry the empanadas, a few at a time, until they are golden brown, about 3 to 5 minutes on each side. Drain on paper towels. Serve warm.
- Note: Mozzarella cheese and a mixture of diced pear and crumbled gorgonzola cheese also make great fillings for these empanadas.
CHEESY CHICKEN EMPANADAS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 50m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F. Coat a baking sheet with nonstick spray.
- Place a large saute pan over medium heat and add oil. Once the oil is hot, add the onion, jalapeno, garlic, green onions and saute until tender, about 3 minutes. Season with salt and pepper.
- In a large bowl, combine the chicken, cheese, cream cheese, sauteed mixture and hot sauce together.
- Whisk the egg in a small bowl. Set aside. Sprinkle flour on your work surface and unroll the pie dough.
- Roll out each round to a 13-inch circle. Cut each crust into eight 4-inch circles with a biscuit cutter. You can knead the scraps and then roll out, if necessary. Spoon about 1 heaping tablespoon of the chicken mixture into the center of each round. Brush the edges with the egg wash and fold each circle in half. Gently press on the top of the empanada to release any air. Seal the edges with a fork and brush the top with the remaining egg wash. Sprinkle with chile powder. Bake until golden brown, about 20 minutes.
- Serve the chicken empanadas with the Chili Lime Dipping Sauce.
- Combine the yogurt, chipotle and lime zest and juice in a bowl.
BUFFALO CHICKEN SANDWICHES
Forget about the fast food fried chicken sandwich wars! We think our buffalo chicken sandwich beats them all. We fill it with fresh chicken, spicy buffalo sauce, a rich brioche bun and cool blue cheese dressing.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the chicken in a shallow bowl. Cover with the buttermilk, turning to coat. Combine the ranch dressing and blue cheese in a small bowl and refrigerate. On a large plate, stir together the flour and 1/2 teaspoon each salt and pepper. Pour the Buffalo sauce into a shallow bowl. Line a large plate with a few layers of paper towels.
- Add enough vegetable oil to a large skillet to come halfway up the sides. Heat over medium-high heat until a deep-fry thermometer registers 350˚ F. Working in batches, remove the chicken from the buttermilk, letting the excess drip off, then coat in the flour mixture and shake off any excess. Carefully add the chicken to the hot oil and fry until dark golden brown and cooked through, 4 to 5 minutes per side. Transfer the chicken to the paper towel-lined plate to drain.
- As soon as the chicken is cool enough to handle, dip in the Buffalo sauce, coating it entirely. Place each chicken cutlet on a bun bottom and top with coleslaw and cucumber. Spread the bun tops with the blue cheese mixture and close the sandwiches. Serve with potato chips.
Nutrition Facts : Calories 790, Fat 51 grams, SaturatedFat 11 grams, Cholesterol 145 milligrams, Sodium 1902 milligrams, Carbohydrate 46 grams, Fiber 3 grams, Protein 39 grams, Sugar 6 grams
BUFFALO CHICKEN EMPANADAS RECIPE - (4.5/5)
Provided by Susan52
Number Of Ingredients 12
Steps:
- Empanadas: Heat oven to 375ºF. Mix cream cheese, wing sauce and dressing in medium bowl until blended. Add chicken and shredded cheese; mix well. Whisk egg and water in separate bowl until blended. Cover baking sheets with parchment. Place half the Easy Homemade Pie Dough on lightly floured surface; roll out to 1/8-inch thickness. Cut into 14 rounds with 4-inch biscuit cutter, rerolling scraps as necessary; place on prepared baking sheets. Repeat with remaining pie dough. Spoon 1 Tbsp. chicken mixture onto center of each dough round; brush edge lightly with egg wash. Fold dough rounds in half; seal edges with fork. Brush tops with remaining egg wash. Bake 15 to 17 min. or until golden brown Homemade Pie Dough: Process ingredients in food processor 30 sec. or until mixture forms ball. This easy-to-prepare recipe makes enough dough for a single-crust 9-inch pie. Or, it also makes the perfect pastry topping for your favorite pot pie recipe. If preparing a two-crust pie, double all ingredients and shape dough into 2 balls before rolling out.
BUFFALO CHICKEN EMPANADAS
These bite-size empanadas are filled with a spicy Buffalo chicken filling that is downright addictive! Serve with blue cheese dressing and celery to cool things down.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 55m
Yield 21
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Line 2 cookie sheets with cooking parchment paper; set aside.
- In medium bowl, mix onion, green chiles, chicken, cheeses and Buffalo sauce.
- Unroll pie crusts. Using 3 1/2-inch round cutter, cut circles from crusts, rerolling dough to get 21 circles. Place level measuring tablespoon Buffalo chicken mixture on center of each circle. Fold dough in half over filling; pinch and press edges with fork to seal or roll edges to seal. Place on cookie sheets. Prick tops of empanadas with fork to allow steam to escape.
- Brush each with beaten egg. Bake 16 to 20 minutes or until golden brown. Cool 10 minutes on cooling racks. Serve warm with celery sticks and blue cheese dressing for dipping.
Nutrition Facts : Calories 110, Carbohydrate 10 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Empanada, Sodium 220 mg, Sugar 0 g, TransFat 0 g
CHICKEN EMPANADAS
Tired of sandwiches for lunch? Try these little pies instead. They freeze well and pack in lunch sacks well. Make them smaller for appetizers.
Provided by Miss Annie
Categories Lunch/Snacks
Time 38m
Yield 8-9 empanadas, (approx.)
Number Of Ingredients 12
Steps:
- Mix together first 8 ingredients, and refrigerate until ready to assemble empanadas.
- On a floured surface, roll out pie shells and cut into 4-inch circles (use all the pie dough by re-rolling scraps).
- Place approximately 2 tablespoons of chicken mixture in center of dough circles.
- Fold each circle in half and crimp edges with a fork.
- Place on a baking sheet and brush tops with egg yolks.
- Sprinkle top with mixed salt and chili powder.
- Bake 12-13 minutes at 400F degrees.
- Serve warm or at room temperature.
- Freezes well.
More about "buffalo chicken empanadas recipe 455 food"
BUFFALO CHICKEN EMPANADAS RECIPE - FOOD FANATIC
From foodfanatic.com
3.4/5 (49)Total Time 25 minsCategory PastryCalories 210 per serving
BAKED BUFFALO CHICKEN EMPANADAS - KINDA HEALTHY RECIPES
From masonfit.com
BUFFALO CHICKEN EMPANADAS ⋆ REAL HOUSEMOMS
From realhousemoms.com
AIR FRYER EMPANADAS BUFFALO CHICKEN - RECIPE DIARIES
From recipe-diaries.com
BUFFALO CHICKEN EMPANADAS | RECIPES - KOSHER.COM
From kosher.com
MEXICAN CHICKEN EMPANADAS WITH VIDEO ⋆ REAL …
From realhousemoms.com
CHICKEN EMPANADAS | THE MODERN PROPER
From themodernproper.com
5/5 (8)Total Time 1 hr 5 minsCuisine SpanishCalories 212 per serving
- Add garlic and cilantro and stir until fragrant, about one minute.Add chicken, along with water, chicken bouillon, tomato paste, onion powder, garlic powder and salt
BUFFALO CHICKEN EMPANADAS {FOOTBALL FRIDAY} - PLAIN CHICKEN
From plainchicken.com
BUFFALO CHICKEN EMPANADAS (KETO) - MINCE REPUBLIC
From mincerepublic.com
CHICKEN EMPANADA RECIPE (BAKED) - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
AIR FRYER BUFFALO CHICKEN EMPANADAS - WHOLE AND HEAVENLY OVEN
From wholeandheavenlyoven.com
WANT BIG FLAVOR FOR THE BIG GAME? TRY THESE 20-MINUTE …
From salon.com
PIN ON BEST CHICKEN RECIPES (RANDOM) - PINTEREST
From pinterest.com
MOUTH WATERING BUFFALO CHICKEN EMPANADAS | CUSO CUTS
From cusocuts.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love