CHICKEN AND BEAN PUFF PASTRY EMPANADAS
Provided by Dave Lieberman
Categories appetizer
Time 40m
Yield 12 empanadas
Number Of Ingredients 23
Steps:
- Heat oil over medium-high heat in a large skillet. Saute onions and garlic until onions are soft and translucent, about 4 minutes. Add spices, stir to mix fully, and cook for 2 to 3 minutes. Add black beans and chicken and season with salt and pepper, to taste. Cook until black beans are heated through, about 5 minutes, then remove from heat and let mixture cool fully. Add cilantro and stir well.
- Preheat the oven to 375 degrees F.
- Lay out a sheet of puff pastry on a lightly floured surface. Flour the top of the dough and roll out the puff pastry until it is about 1/16-inch thick and about 12 inches by 16 inches.
- Trim edges to size, if necessary. Cut 4-inch strips crosswise and lengthwise making 12 (4 by 4-inch) squares. Make sure the squares are well floured and stack them in a little pile.
- To form empanadas:
- Fill a little dish with some room temperature water. Imagine each square you work with is separated in half by a diagonal. Place a couple tablespoons of filling in the top half. Dip a finger into the water and moisten the edges of the top half with water. Fold the bottom half to meet the edges of the top half. Use a fork to pinch and seal the edges. Lightly brush the tops with vegetable oil. Place finished pockets on a nonstick baking sheet and bake about 12 to 14 minutes, or until golden brown and puffy.
- In a medium bowl, combine the chopped tomatoes, pineapple, garlic, jalapeno and scallions. Mix well. Add lime juice, sugar, and salt, to taste. Toss well. Serve with the Chicken Empanadas.
CHIPOTLE CHICKEN AND BLACK BEAN EMPANADAS
Chipotle Chicken and Black Bean Empanadas: delicious buttery shell filled with a spicy-savory mix of chicken, black beans, veggies, and chipotle seasoning. Perfect for Cinco De Mayo or any party
Provided by Molly Kumar
Categories Appetizer , Snack
Time 28m
Number Of Ingredients 15
Steps:
- Pre-heat the oven to 190F
- Heat oil in a skillet and add chopped onions.
- Saute onions till golden brown, then add black beans and saute for 2 minutes over medium flames.
- Now, add beans and carrot and saute-cook for another 3-4 minutes (sautéing every 2 minutes over medium flames).
- Add green bell peppers, shredded chicken, chipotle spice, hot sauce, salt and saute everything evenly.
- Cook this mixture for another 4-5 minutes while stirring every minute.
- Turn off the heat and let the mixture cool.
- Add the Mexican cheese and mix everything evenly.
- In a small bowl, whisk egg + butter together.
- Take 1 biscuit dough ball and divide it into 2 parts.
- Roll one part in a circular shape and hold the disc in your hand.
- Take 2 tbsp of filling and place it on the middle of the circle.
- Dab the egg mix on the edges of the circular disc and close the circle to form a half moon shape (empanada).
- Place the uncooked empanada on a flat surface and press the back of a fork along the rounded edge to further seal and create a pattern, and place on one of the prepared baking sheets.
- Follow the above steps till all empanadas are filled and placed on baking sheet.
- Bake for 15-18 minutes or until golden brown in color.
- Remove the empanadas from oven and place on serving tray.
- Sprinkle with some freshly chopped cilantro, add choice of dips and serve fresh.
Nutrition Facts : Calories 196 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 56 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 12 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 2, Sodium 350 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
SOUTHWEST EMPANADAS
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Time 40m
Yield 20 empanadas
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
- In a large bowl, mix together the beans, cheese and chicken. Working in batches, lay out the empanada wrappers on a clean work surface. Place a heaping tablespoon of the bean filling into the center of each wrapper. Fold the dough over the filling to form a half-moon shape and press the edge to seal. Using a fork, crimp the edge to completely seal. Transfer the empanadas to the prepared baking sheets.
- In a small bowl, whisk the egg with 2 tablespoons water. Brush the empanadas with the egg wash. Bake until golden brown, 15 to 20 minutes.
CHICKEN AND BLACK BEAN TOSTADAS
Provided by Food Network Kitchen
Categories main-dish
Time 58m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat 1/2 inch oil in a small heavy skillet over medium heat until shimmering. Fry tortillas one at a time until golden and crisp, 2 minutes per side. Drain on paper towels and sprinkle with salt.
- Cool the oil slightly and discard all but 2 tablespoons. Add the beans and cumin and cook, stirring, 1 minute. Add the broth and cook, smashing the beans, until saucy and hot. Season with salt and pepper.
- Whisk the garlic, chili paste, 2 tablespoons lime juice, the sugar and 1/2 teaspoon salt in a large bowl. Slowly whisk in 1/4 cup oil to make a dressing; add the cabbage, radishes and cilantro and toss. Mix the sour cream and the remaining 2 tablespoons lime juice in another bowl; season with salt and pepper.
- Top each tortilla with beans, chicken, cabbage salad and sour cream.
TURKEY AND BLACK BEAN EMPANADAS
Provided by Robin Miller : Food Network
Categories appetizer
Time 27m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- In a large bowl, combine turkey, black beans, both cheeses, salsa, cilantro, and cumin. Mix well to combine.
- Unroll pie crusts onto a flat surface. Using 4-inch cutter, cut out 6 circles. Divide turkey mixture into equal portions and place each portion (in mounds) on top of the pie crusts. Fold over and pinch the edges together to seal. Using a fork, make hash marks on the edges of the empanadas to ensure they are sealed. Transfer empanadas to a large baking sheet. Using a sharp knife, make small slits in the top of each empanada to allow steam to escape during cooking. Brush with egg wash and place into preheated oven. Bake for 15 minutes, until crust is golden brown.
CHICKEN AND BLACK BEAN SKILLET EMPANADAS
Provided by Jen
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Saute onions and garlic on medium heat until translucent, about 2 - 3 minutes
- Add chicken, black beans, and cumin through salt. Cook until heated throughout.
- Cover skillet with puff pastry.
- Using a pastry brush, brush egg wash over top of the puff pastry.
- Bake at 400 degrees for 15 minutes. Reduce heat to 375 and cook for another 8 - 12 minutes or until puff pastry is golden brown and cooked through.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
FIESTA CHICKEN AND BLACK BEAN ENCHILADAS
Provided by Food Network
Time 1h20m
Yield 4 Servings
Number Of Ingredients 14
Steps:
- 1.Heat oven to 350°F. Spray an 8"x11"x2" baking dish with cooking spray. 2.Pour chicken broth into a small frying pan, heat to simmer, add chicken breast, cover and simmer until no longer pink, turning once (approximately 25 minutes). Cool and shred. 3.In same frying pan, add onions and red pepper. Saute over medium heat until soft, approximately 5 minutes. Remove from heat. 4.In a large bowl, place chicken, onion-pepper mixture, beans, corn, cilantro, chilies, 2 cups of the cheese, and sour cream. Toss until thoroughly blended. Add tabasco, salt and pepper to taste. 5.Place 1/8 of mixture into center of each tortilla, roll and place in baking dish. When all 8 rolls are completed, pour Enchilada sauce over top and sprinkle with remaining 1/4 cup cheese. Bake for 35 minutes, or until sauce bubbles and enchiladas are heated through. Makes 4 generous servings of 2 enchiladas each.
BANANA-BLACK BEAN EMPAñADAS
These Latin American turnovers work as appetizers or as a vegetarian main course when served several to a person.
Provided by Diane Brown Savahge
Categories Bean Appetizer Bake Banana Bon Appétit Los Angeles California Sugar Conscious Kidney Friendly
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat oil in heavy medium skillet over high heat. Add banana and sauté until golden, about 1 1/2 minutes. Using slotted spoon, transfer banana to paper towels to drain. Add onion to skillet; sauté 3 minutes. Add beans, cilantro, cumin, and cayenne; cook until mixture is hot, about 3 minutes. Using back of fork, mash bean filling to coarse paste; season with salt and cool.
- Preheat oven to 425°F. Roll out each puff pastry sheet on floured surfaceto 14-inch square. Cut each into 9 squares. Place 1 heaping tablespoon filling in center of 12 squares (reserve remaining squares for another use). Sprinkle each mound of filling with cheese, then top with bananas, dividing equally. Brush edges of squares with glaze. Fold 1 corner over filling to opposite corner, forming triangle. Using fork, seal crust edges. Arrange on rimmed baking sheet; brush with glaze. Bake empanadas until golden brown, about 15 minutes. Serve hot.
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.
FIESTA CHICKEN AND BLACK BEAN ENCHILADAS FROM MISSION®
Shredded chicken, black beans, corn, cheese, and chiles in a creamy sauce are rolled into tortillas and baked with enchilada sauce and more cheese for this family-pleasing favorite.
Provided by Mission Foods
Categories Trusted Brands: Recipes and Tips Mission®
Time 1h20m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees F. Spray an 8x11x2-inch baking dish with cooking spray.
- Pour chicken broth into a small frying pan, heat to simmer, add chicken breast, cover and simmer until no longer pink, turning once (approximately 25 minutes). Cool and shred.
- In same frying pan, add onions and red pepper. Saute over medium heat until soft, approximately 5 minutes. Remove from heat.
- In a large bowl, place chicken, onion-pepper mixture, beans, corn, cilantro, chilies, 2 cups of the cheese, and sour cream. Toss until thoroughly blended. Add tabasco, salt and pepper to taste.
- Place 1/8 of mixture into center of each tortilla, roll and place in baking dish. When all 8 rolls are completed, pour Enchilada sauce over top and sprinkle with remaining 1/4 cup cheese. Bake for 35 minutes, or until sauce bubbles and enchiladas are heated through. Makes 4 generous servings of 2 enchiladas each.
Nutrition Facts : Calories 723.7 calories, Carbohydrate 92.8 g, Cholesterol 111.7 mg, Fat 24.2 g, Fiber 12.3 g, Protein 57.9 g, SaturatedFat 9.6 g, Sodium 2173.6 mg, Sugar 12.9 g
FIESTA CHICKEN AND BLACK BEANS
Turn boneless, skinless chicken breasts into a vibrant, healthful one-pot meal with plump GOYA® Low Sodium Black Beans, sweet red onion, crunchy red bell pepper, and creamy avocado. Add your favorite salad or cornbread for a sensational black bean chicken dinner in just 30 minutes.
Provided by Goya
Categories Trusted Brands: Recipes and Tips Goya®
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 1 tbsp. oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, flipping once, until golden brown on both sides and cooked through, 5- 7 minutes. Transfer chicken to plate; tent with foil to keep warm.
- Heat remaining oil in skillet. Add onions and peppers. Cook, stirring, until tender, about 5 minutes. Stir in black beans and corn. Continue cooking until warmed through, about 2 minutes. Remove pan from heat. Stir in avocado, lemon juice and cilantro until combined.
- Divide chicken among serving plates; top with black bean mixture. Serve warm.
CHICKEN AND BLACK BEAN EMPANADAS
Make and share this Chicken and Black Bean Empanadas recipe from Food.com.
Provided by lazy gourmet
Categories Lunch/Snacks
Time 24m
Yield 12 empanada, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil over medium-high heat in a large skillet. Saute onions and garlic until onions are soft and translucent, about 4 minutes. Add spices, stir to mix fully, and cook for 2 to 3 minutes. Add black beans and chicken and season with salt and pepper, to taste. Cook until black beans are heated through, about 5 minutes, then remove from heat and let mixture cool fully. Add cilantro and stir well.
- Preheat the oven to 375 degrees F.
- Lay out a sheet of puff pastry on a lightly floured surface. Flour the top of the dough and roll out the puff pastry until it is about 1/16-inch thick and about 12 inches by 16 inches.
- Trim edges to size, if necessary. Cut 4-inch strips crosswise and lengthwise making 12 (4 by 4-inch) squares. Make sure the squares are well floured and stack them in a little pile.
- To form empanadas: Fill a little dish with some room temperature water. Imagine each square you work with is separated in half by a diagonal. Place a couple tablespoons of filling in the top half. Dip a finger into the water and moisten the edges of the top half with water. Fold the bottom half to meet the edges of the top half. Use a fork to pinch and seal the edges. Lightly brush the tops with vegetable oil. Place finished pockets on a nonstick baking sheet and bake about 12 to 14 minutes, or until golden brown and puffy.
- Serve with salsa, sour cream and green onions.
CHICKEN, BEAN AND CHEESE EMPANADAS
Make and share this Chicken, Bean and Cheese Empanadas recipe from Food.com.
Provided by Miss A.T.K.
Categories Chicken Thigh & Leg
Time 1h
Yield 1 empanada, 20 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 108.7, Fat 6.1, SaturatedFat 2.2, Cholesterol 24.8, Sodium 190.1, Carbohydrate 5.8, Fiber 1.5, Sugar 0.2, Protein 7.7
BLACK BEAN EMPANADAS
Make and share this Black Bean Empanadas recipe from Food.com.
Provided by JillAZ
Categories Mexican
Time 1h30m
Yield 24 empanadas, 8 serving(s)
Number Of Ingredients 20
Steps:
- To make filling:.
- Heat olive oil in a medium saute pan over med-hi heat. Add onion and garlic and saute until tender, stirring frequently to prevent garlic from burning.
- Stir in the cumin and oregano and cook for 30 more seconds. Add the beans and salt and pepper.
- Remove from heat and cool slightly. Place beans in a blender and puree. If they are too stiff, add the water as needed to make a smooth puree.
- Transfer to a bowl and mix in the cheese.
- The filling can be prepared ahead and stored in the fridge for up to 2 days.
- To make dough:.
- Combine the flour, masa harina, baking powder and salt in a medium bowl. Toss to mix. Add oil and stir with a wooden spoon.
- In a liquid measuring cup, mix together the eggs and water. Add gradually to the flour mixture until it is all incorporated.
- Turn dough out onto a board and knead until it is very pliable - about 3 minutes. Add more flour or water if needed.
- To assemble:.
- Roll the dough out very thinly, about 1/16 inch thickness. Cut using a 3 inch round cutter. You should have 24 circles.
- In a small bowl beat together 1 egg and 1 T. water to make an egg wash.
- Place 2-1/2 teaspoons of filling in the center of each circle. Brush edges with egg wash and fold in half. Seal by pressing together with a fork. Place on a parchment lined baking sheet.
- You may make these ahead and chill, covered, for up to 24 hours or freeze for up to 3 weeks.
- Heat oil in a deep fryer or skillet to 350 degrees. Fry until golden brown and crisp about 3-4 minutes. Drain on paper towels and sprinkle with kosher salt before serving.
- Serve with sour cream, salsa or guacamole.
Nutrition Facts : Calories 886.2, Fat 87, SaturatedFat 11.4, Cholesterol 52.9, Sodium 595.8, Carbohydrate 23, Fiber 3.2, Sugar 0.3, Protein 6.4
More about "chicken and black bean empanadas food"
CHICKEN AND BLACK BEAN EMPANADAS - GLOBAL BAKES
From globalbakes.com
Reviews 1Estimated Reading Time 5 mins
CHICKEN & BLACK BEAN GLUTEN-FREE EMPANADAS - THE …
From theworldinapocket.com
MOONCAKE - WIKIPEDIA
From en.wikipedia.org
CHICKEN WITH BLACK BEAN SAUCE - THE WOKS OF LIFE
From thewoksoflife.com
BLACK BEAN AND CHEESE EMPANADAS RECIPE
From pillsbury.com
CHICKEN EMPANADAS - FOOD WITH FEELING
From foodwithfeeling.com
RECIPE: CHICKEN AND BLACK BEAN EMPANADAS
From pinterest.com
CHICKEN AND BLACK BEAN EMPANADAS RECIPE - WEBETUTORIAL
From webetutorial.com
CHICKEN | BLACK BEAN EMPANADAS – THE SOCA KITCHEN
From thesocakitchen.com
CHICKEN AND BLACK BEAN EMPANADAS : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CHICKEN AND BLACK BEAN RECIPES EASY RECIPES ALL YOU NEED …
From stevehacks.com
CHICKEN AND BEAN PUFF PASTRY EMPANADAS FOOD- WIKIFOODHUB
From wikifoodhub.com
CHICKEN AND BLACK BEAN EMPANADAS RECIPE - FOOD.COM
From pinterest.co.uk
CHICKEN WITH BLACK BEAN SAUCE - TASTE OF ASIAN FOOD
From tasteasianfood.com
CHICKEN, BLACK BEAN AND CORN EMPANADAS - BLOGGER
From cookingdunkinstyle.blogspot.com
CHORIZO AND BLACK BEAN EMPANADAS | CANADIAN LIVING
From canadianliving.com
CHICKEN AND BLACK BEAN EMPANADAS FOOD- WIKIFOODHUB
From wikifoodhub.com
VEGETARIAN EMPANADAS WITH BLACK BEANS AND CORN RECIPE
From thespruceeats.com
BLACK BEAN AND CORN EMPANADAS - POSTCARDS FROM THE EDGE
From notallwhowanderarelost.com
BAKED BEEF, BLACK BEAN AND CORN EMPANADAS - SCATTERED THOUGHTS …
From scatteredthoughtsofacraftymom.com
BAKED CHICKEN BEAN AND CHEESE EMPANADAS RECIPE - STL COOKS
From stlcooks.com
CHICKEN AND BLACK BEAN EMPANADAS - SPANISH RECIPES
From fooddiez.com
CHICKEN AND BLACK BEAN EMPANADAS RECIPE - FOOD.COM
From pinterest.com
CHICKEN AND BLACK BEAN EMPANADAS RECIPE - FOOD.COM
From pinterest.com
SPICY BLACK BEAN CHICKEN EMPANADAS BY MORETHANYOUCANCHEW
From thefeedfeed.com
SLOW COOKER SALSA CHICKEN WITH BLACK BEANS AND CORN
From thesuperhealthyfood.com
CHICKEN AND BLACK BEAN EMPANADAS | RECIPE | RECIPES, BLACK BEAN ...
From pinterest.com
CHICKEN AND BLACK BEAN EMPANADAS - THERESCIPES.INFO
From therecipes.info
MEXICAN CHICKEN EMPANADAS WITH VIDEO ⋆ REAL HOUSEMOMS
From realhousemoms.com
CHICKEN WITH BLACK BEAN SAUCE RECIPE - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
HENDO AND HAILEY - ADVENTURES IN FOOD: CHICKEN AND BLACK BEAN …
From hendoandhailey.blogspot.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