FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

End-Zone Empanadas With Roasted Red Pepper-Poblano Dip

Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 14 servings

Vegetable cooking spray

1 can (12.5 ounces) Swanson® Premium White Chunk chicken Breast in Water, drained

1 cup Pace® Garlic & Lime verde Restaurant Style salsa

2 cups shredded mexican cheese blend (about 8 ounces)

1/2 cup frozen whole kernel corn, thawed

1 green onion, chopped (about 2 tablespoons)

1 egg white

1 tablespoon water

14 disks (6-inch) frozen flour or corn empanada dough, at room temperature

1 cup light sour cream

4 1/2 teaspoons lime juice

1 cup coarsely chopped drained jarred roasted red peppers

1/2 poblano chile, seeded and diced (about 2 tablespoons)

2 tablespoons chopped fresh cilantro leaves

You might also like

Squash + Goat Cheese Empanadas
Sprouted Kitchen
Chicken Ropa Empanadas Recipe
Food Republic
Bacon And Scallop Empanadas Recipe
Food Republic
Beef Empanadas
Handle the Heat
Chorizo Empanadas With Avocado Cream
Handle the Heat
Chicken Empanada With Chorizo And Olives
smitten kitchen
Tuna Empanadas
One Hungry Mama
Argentine Empanadas
Tokyo Terrace
Empanadas With Corn Filling ("Humitas")
The Kitchn
Beef & Potato Empanadas
The Kitchn