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Janielle Fisher
Newark, Delaware
Fill chicken and bell pepper mixture seasoned with salsa con queso dip into Pillsbury™ Pie Crust for a delicious empanada. Perfect for a spicy Spanish dinner that's ready in 40 minutes!
Fiesta Chicken Empanada
- Prep Time 15 min
- Total 40 min
- Ingredients 12
- Servings 6
Ingredients
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 1/2 medium red bell pepper, cut into 2x1/4-inch strips
- 1/2 medium green bell pepper, cut into 2x1/4-inch strips
- 1/2 medium yellow bell pepper, cut into 2x1/4-inch strips
- 1 can (10 oz) chunk white chicken breast in water, drained
- 4 teaspoons dry fajita seasoning
- 1/2 cup salsa con queso dip
- 1 egg, beaten
Garnish, if desired
- Sour cream
- Salsa con queso dip
Instructions
-
Step1Heat oven to 425°F. Remove 1 pie crust from pouch; place flat on ungreased 14-inch pizza pan or cookie sheet.
-
Step2In 10-inch skillet, heat oil over medium-high heat. Add onion and bell peppers; cook 5 minutes, stirring occasionally, until tender. Stir in chicken and fajita seasoning. Spoon mixture onto crust to within 1 inch of edge. Spread 1/2 cup dip over chicken mixture. Brush edge of crust with water.
-
Step3Remove second crust from pouch; place flat over filling. Press edge firmly to seal. Brush top with beaten egg.
-
Step4Bake 20 to 25 minutes or until deep golden brown. After 10 to 15 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cut into wedges. Garnish with sour cream and additional dip.
Nutrition
400
Calories
22g
Total Fat
11g
Protein
39g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 400
- Calories from Fat
- 200
- Total Fat
- 22g
- 34%
- Saturated Fat
- 8g
- 39%
- Trans Fat
- 0g
- Cholesterol
- 65mg
- 22%
- Sodium
- 830mg
- 35%
- Potassium
- 160mg
- 5%
- Total Carbohydrate
- 39g
- 13%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 2g
- Protein
- 11g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 35%
- 35%
- Calcium
- 0%
- 0%
- Iron
- 4%
- 4%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 4 Fat;Carbohydrate Choice
2 1/2
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