Chicken Empanada Cones

(41)
19 reviews.
  • 60 min prep time
  • 1 hr 15 min total time
  • 18 ingredients
  • 8 servings

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 Pillsbury™ refrigerated pie crusts, softened as directed on box
1
cup salsa
1/2
cup sour cream

Directions

  1. 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. 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. 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. 4 Bake 13 to 18 minutes or until golden brown. Serve empanadas with salsa, sour cream and remaining cilantro.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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