Chipotle Chicken Empanadas With Avocado Dip Food

CHIPOTLE AVOCADO DIP

Steps:

• In a small bowl, mash avocados. Stir in the mayonnaise, onion, peppers and seasonings. Chill until serving. Serve with vegetables.

CHEESY CHICKEN EMPANADAS

Steps:

• Heat oven to 375ºF.
• Combine first 4 ingredients. Whisk egg and water until blended.
• Unroll 1 pie crust on lightly floured surface; roll out to 12-inch diameter with rolling pin. Cut into 8 (4-inch) rounds with biscuit cutter, rerolling scraps as necessary; place in single layer on parchment-covered baking sheet. Repeat with remaining pie crust.
• Spoon 2 tablespoons chicken mixture onto center of each dough round; brush edge with egg. Fold in half. Gently press tops to remove excess air; seal edges with fork. Brush with remaining egg. Sprinkle with chili powder.
• Bake 15 minute or until golden brown.
• This recipe was shared by Kraft.
• Tips.
• How to cut circles without a biscuit cutter.
• If you don't have a 4-inch biscuit cutter, use a 4-inch diameter glass to cut out the rounds of dough.
• Special extra.
• Serve with guacamole, TACO BELL® Thick & Chunky Salsa, and BREAKSTONE'S or KNUDSEN Sour Cream.

CHIPOTLE CHICKEN ENCHILADAS

Steps:

• Preheat the broiler. Tear 1 tortilla into pieces and transfer to a blender. Add the tomatoes, chicken broth, cilantro, chipotle and adobo, and cumin; puree until smooth.
• Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the pureed sauce and simmer, stirring occasionally, until slightly thickened, 6 to 8 minutes. Remove from the heat and season with 1/2 teaspoon salt and a few grinds of pepper.
• Meanwhile, coat a 9-by-13-inch baking dish with vegetable oil. Mix the chicken, sour cream, 1/2 cup of each cheese and a pinch each of salt and pepper in a medium bowl. Warm the remaining 8 tortillas in the microwave as the label directs. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla and roll up to enclose. Arrange side by side in the prepared baking dish and brush with the remaining 1 tablespoon vegetable oil.
• Broil the enchiladas until lightly toasted, 3 to 5 minutes. Top with the tomato sauce and sprinkle with the remaining cheese. Broil until the sauce is bubbling and the cheese melts, 1 to 2 minutes. Top with avocado and scallions.

EMPANADA DIPPING SAUCE

Steps:

• Place the lime juice, garlic, serrano, cilantro and 1/2 tablespoon salt in a blender. Blend until smooth. Add the heavy cream, sour cream and avocados. Blend all ingredients until smooth.

CHEESIEST FRIED CHICKEN EMPANADAS WITH QUESO DIP

Steps:

• Preheat vegetable oil in a deep-fryer to 350 degrees F.
• In a large bowl using a rubber spatula, combine the chicken, colby and Monterey cheese, cream cheese, red pepper, jalapeno, cumin, salt, and pepper.
• Remove 1 pie crust from pie tin onto a lightly floured surface and roll into a 15-inch circle.
• Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed.
• Repeat procedure with remaining pie crusts, making 12 to 15 circles total.
• Arrange 1 round on a clean, flat surface.
• Using a pastry brush, lightly brush the edges of crust with water.
• Place 1 heaping teaspoon of chicken mixture in the center of the round.
• Fold the dough over the filling, pressing the edges with a fork to seal.
• Repeat with the remaining rounds and chicken mixture.
• Place empanadas in deep-fryer for 3 to 5 minutes or until golden brown.
• Top with queso dip.
• Note: Up to this point, the recipe can be made ahead and frozen for up to 1 month.
• Sauce:.
• In a medium sauce pot, slowly heat cheese over medium/low heat.
• When cheese is fully melted add tomatoes, stirring with spoon until combined well.
• Pour cheese dip into a small casserole dish and serve as a dip for the cheesy empanadas or pour on top for a real cheesy effect.

CHIPOTLE CHICKEN BAKED EMPANADA'S - MADE EASY

Steps:

• Preheat oven to 400°F and spray a large baking sheet with nonstick cooking spray.
• In a small bowl, stir together shredded cooked chicken, salsa, chipotle peppers and cheese.
• Unfold pie crust and roll out to make slightly thinner.
• Using a 3-inch cutter, cut dough into circles; brush edges lightly with water. Place a small amount of filling in the center of each and fold over to enclose. Press edges with the tines of a fork to seal and place on prepared baking sheet.
• Bake for 15 minutes or until pastry is golden brown. Serve with additional salsa and guacamole, if desired.