Wednesday, May 6, 2015

Easy Empanada Recipe and Chipotle Dip

This is a quick, easy weeknight dinner. Or you could serve these as a tasty appetizer depending on the size of your empanadas. Also, this is a great way to celebrate Cinco de Mayo. Here's the recipe:

Easy Empanada
1 1/2 cups chicken cooked and shredded
1/2 teaspoon Garlic powder
1/4 teaspoon Pepper
1/4 teaspoon Salt
10 dashes Chipotle hot sauce
1/2 cup cheddar cheese
2 ounces reduced fat cream cheese (neuftachel), room temperature

Pie Crust
All purpose flour
2 Tablespoons Milk

Chipotle Dipping Sauce
4 oz sour cream
10-15 dashes Chipotle hot sauce (depending on your spice tolerance)
1/2 teaspoon Garlic powder
Pepper to taste
1 teaspoon lemon juice

  • Mix the filling ingredients in one bowl. 
  • Roll out pie dough on a lightly floured surface. Use a 4 inch cookie or biscuit cutter. If you don't have that, use a glass. Cut out 12-16 pie crust rounds. Place on a baking tray lined with aluminum foil or parchment paper. 
  • RDtip: Use a 1 Tablespoon scoop to put filling into each pie round. Be careful not to over-stuff the empanada. 
  • Fold each piece of dough in half to make the circles into semi-circles. Use a fork to crimp the edges closed.
  • Brush each empanada with milk to help it brown.
  • Bake for 15-20 minutes on 400*F until the pie dough is crisp and golden brown.
  • Mix all ingredients for the dipping sauce. 
  • Enjoy!
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