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Chicken Empanada Cones

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  • Prep 60 min
  • Total 1 hr 15 min
  • Ingredients 18
  • Servings 8
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Pillsbury™ pie crust makes creating Mexican empanadas a snap! Try these super easy empanadas with a fiesta of flavors.
Updated Mar 27, 2014
Bake-Off® Contest 45, 2012
Donna Wolfe
Hamilton, New Jersey
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Ingredients

  • 1/3 cup water
  • 2 teaspoons golden raisins
  • 3 tablespoons butter
  • 4 teaspoons agave sweetener or honey
  • 1/3 cup fresh cilantro
  • 3/4 cup chopped onions
  • 1 tablespoon Pillsbury BEST® Unbleached Flour
  • 1 can (18.5 oz) Progresso™ World Recipes frijoles negros y jalapeño soup, drained, reserving liquid
  • 2 cups diced cooked chicken breast
  • 1/2 cup frozen corn, thawed
  • 1/2 cup chopped roasted red bell peppers (from a jar)
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon ground cumin
  • 1 teaspoon red pepper sauce
  • 2 tablespoons cornmeal
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 cup salsa
  • 1/2 cup sour cream

Steps

  • 1
    In 1-cup microwavable measuring cup, microwave water on High 1 minute. Add raisins; set aside. In small microwavable bowl, microwave 1 tablespoon of the butter on High 10 to 20 seconds or until melted. Stir in agave sweetener; set aside. Chop enough cilantro to measure 1 tablespoon; set aside.
  • 2
    In 10-inch skillet over medium heat, melt remaining 2 tablespoons butter. Add onions; cook 2 to 3 minutes, stirring frequently or until onions are softened. Sprinkle with flour; cook and stir 3 minutes. Stir in reserved liquid from can of frijoles negros. Reduce heat to medium-low; cook until thickened, about 4 minutes. Stir in the frijoles negros, chicken, corn, roasted peppers, 1 tablespoon chopped cilantro, garlic salt, cumin and pepper sauce. Bring to a boil; reduce heat to medium-low. Simmer 10 to 15 minutes, stirring frequently or until most of the liquid is absorbed. Drain raisins; chop raisins and stir into chicken mixture. Cool slightly.
  • 3
    Heat oven to 450°F. Line 2 large cookie sheets with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray. Sprinkle cookie sheets with cornmeal. Unroll pie crusts. Roll each into 13-inch round; cut each round into quarters. To make each empanada, place piece of pie crust on cookie sheet, pressing into cornmeal. Brush center with agave mixture. Spoon rounded 1/3 cup of the chicken mixture in center. Bring long sides of dough together, forming a cone shape. Press to seal, leaving rounded end open. Repeat with remaining pie crust, agave mixture and chicken mixture.
  • 4
    Bake 13 to 18 minutes or until golden brown. Serve empanadas with salsa, sour cream and remaining cilantro.

Nutrition Information

430 Calories, 21g Total Fat, 15g Protein, 44g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
190
Total Fat
21g
33%
Saturated Fat
10g
49%
Trans Fat
0g
Cholesterol
55mg
18%
Sodium
800mg
33%
Potassium
430mg
12%
Total Carbohydrate
44g
15%
Dietary Fiber
3g
13%
Sugars
7g
Protein
15g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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  • Crisco is a trademark of The J.M. Smucker Company
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