CHICKEN EMPANADA
Yield Portion Size
| 4-1/2 cups |
All-purpose flour
|
| 1-1/2 cups |
Masa corn flour
|
| 1 tbsp |
Baking powder
|
| 1 tbsp |
Salt
|
| 12 oz |
Lard, melted and cooled
|
| 3/4 cup |
Water, divided
|
| 3 |
Eggs, divided
|
|
Wesson® Smart Choice Cottonseed/Canola Blend, for frying
|
|
| 4-1/2 cups |
FAMOUS QUESO DIP (recipe at conagrafoodservice.com)
|
| 5 cups |
Chicken breast, grilled & shredded
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 110 mg | 11% |
| Carbohydrate | 35 g | 12% |
| Cholesterol | 82 mg | 27% |
| Total Fat | 38 g | 57% |
| Iron | 3 mg | 15% |
| Potassium | 184 mg | 0% |
| Calories | 566 kcal | 28% |
| Sodium | 809 mg | 34% |
| Protein | 18 g | 35% |
| Polyunsaturated Fat | 3 g | 14% |
| Saturated Fat | 11 g | 55% |
| Sugars | 1 g | 0% |
| Dietary Fiber | 2 g | 6% |
| Vitamin C | 1 mg | 1% |
| Vitamin A | 104 iu | 2% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Blend flour, masa, baking powder and salt in large mixing bowl. Add lard and mix by hand until evenly moistened and crumbly.
-
Step 2
Combine 1/2 cup water and 2 eggs; gradually add to flour mixture, blending after each addition. Knead dough until pliable, about 3 minutes.
-
Step 3
Roll out dough evenly on floured work surface to a 1/8-inch thickness. Cut 72 circles using a 4-inch biscuit cutter. Place in single layer on sheet pans. Cover with plastic wrap; set aside.
-
Step 4
Whisk together remaining 1/4 cup water and egg for egg wash.
-
Step 5
Preheat fryer to 350°F.
-
Step 6
Brush egg wash along edge of each flour circle. Place 1/2 tablespoon FAMOUS QUESO DIP in center of each dough circle.
-
Step 7
Top dip with 1 tablespoon chicken. Fold dough over into calzone shape; seal and crimp with fork tines.
-
Step 8
Fry until golden brown, about 3 minutes. Serve FAMOUS QUESO DIP on side.
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