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End-Zone Empanadas With Roasted Red Pepper-Poblano Dip

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Campbell's Kitchen
Related tags
snacks nut free memorial day latin mexican
Nutrition per serving    (USDA % daily values)
CAL
289
FAT
32%
CHOL
18%
SOD
22%

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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

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