Roasted Jalapeno Chicken Empanadas
- Preparation Time : 15 mins | Cooking Time : 15 mins | Makes 10 Servings
Bite into our delicious Roasted Jalapeno Chicken Empanadas made with Hellmann's® Real Mayonnaise, shredded Manchego cheese and green onions.
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 360.0 |
| Total Fat | 13.0 g |
| Saturated Fat | 18.0 g |
| Cholestrol | 50.0 mg |
| Sodium | 270.0 mg |
| Total Carbs | 23.0 g |
| Dietary Fiber | 0.0 g |
| Sugars | 2.0 g |
| Protein | 13.0 g |
Ingredients List
- 3/4 cup Hellmann’s® or Best Foods® Mayonnaise Real Mayo
- 1 cup shredded manchego cheese (about 4 oz.)
- 5 jalapeno peppers, peeled, seeded and finely chopped
- 1/4 cup thinly sliced green onions
- 1 tsp. garlic salt
- 2 cups finely chopped cooked chicken (about 1/2 lb.)
- 1 package frozen discos empanadas (10 discos), thawed
- Vegetable oil for frying
DIRECTIONS
-
For filling, combine Hellmann's® or Best Foods® Real Mayonnaise, cheese, peppers, green onions and garlic salt in medium bowl. Stir in chicken.
-
Lightly roll each disco empanada to 5 to 6 inches. Place 1/4 cup filling in center of each disco, then brush edges of discos with water. Fold discos in half over filling, then press edges with fork to seal.
-
Heat 2 to 3 inches oil in 12-inch skillet over medium-high heat and cook empanadas, a few at a time, 5 minutes or until golden and crisp, turning once; drain on paper towels. Serve hot.
