Fiesta Chicken Empanada

Fill chicken and bell pepper mixture seasoned with Old El Paso® dip into Pillsbury® pie crusts for a delicious empanada. Perfect for a spicy Spanish dinner that's ready in 40 minutes!

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Servings 6

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( 18 ) Ratings

18 Ratings

5 Stars 16%

4 Stars 16%

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Member Reviews ( 4 )

b189daa0-d6fa-4e9e-8b90-79bae43cef8f

Bake-Off® Contest 39, 2000

Janielle Fisher

Newark, Delaware

ingredients 12
Prep Time 15 min
Total Time 40 min

Ingredients

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

1: tablespoon olive oil

1: medium onion, sliced

1/2: medium red bell pepper, cut into 2x1/4-inch strips

1/2: medium green bell pepper, cut into 2x1/4-inch strips

1/2: medium yellow bell pepper, cut into 2x1/4-inch strips

1: can (10 oz) chunk white chicken breast in water, drained

4: teaspoons dry fajita seasoning

1/2: cup Old El Paso® cheese 'n salsa dip

1: egg, beaten

Garnish, if desired

: Sour cream

: Old El Paso® cheese 'n salsa dip

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Directions

1 Heat oven to 425°F. Remove 1 pie crust from pouch; place flat on ungreased 14-inch pizza pan or cookie sheet.
2 In 10-inch skillet, heat oil over medium-high heat. Add onion and bell peppers; cook 5 minutes, stirring occasionally, until tender. Stir in chicken and fajita seasoning. Spoon mixture onto crust to within 1 inch of edge. Spread 1/2 cup dip over chicken mixture. Brush edge of crust with water.
3 Remove second crust from pouch; place flat over filling. Press edge firmly to seal. Brush top with beaten egg.
4 Bake 20 to 25 minutes or until deep golden brown. After 10 to 15 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cut into wedges. Garnish with sour cream and additional dip.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 400
Calories from Fat: 200),

% Daily Value

Total Fat: 22g; 22%
(Saturated Fat 8g, 8% Trans Fat 0g 0% ),
Cholesterol: 65mg; 65%;
Sodium: 830mg; 830%;
Total Carbohydrate: 39g; 39%
(Dietary Fiber 0g 0% Sugars 2g 2% ),
Protein: 11g; 11%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 35%;
Calcium: 0%;
Iron: 4%;

Exchanges:

2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 4 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

Bengio

report Posted Sep. 17, 2012 11:51 PM

This is really awesome. My suggestion is that : use Oscar Meyer ready to use cut in dice, taco seasoning mix and Tostitos Salsa con Queso. You will notice the difference.

Benita983

report Posted Sep. 28, 2011 8:13 AM

I being making this recipes for years but I also use fresh chicken but saute it with the onions and use 1/2 each of red, yellow and orange peppers. I put it in a pie pan bake the bottom crust for 10 mins and then add the saute ingredients top it off with the cheese salsa and then place the second crust on top and bake at 350 for 20 mins. I have to make this at least once a month as everyone loves it.

srafalowski

report Posted Sep. 24, 2010 11:37 PM

This is an awesome recipe. I've been making this for several years and it's amazing. The only thing I do differently is I use fresh chicken that I boil first then chop. I made it with canned chicken one time and it just didn't compare. I also mix the cheese with the chicken and peppers instead of just spreading on top. This recipe is a huge hit in my family!

Alicia

report Posted Sep. 7, 2006 8:08 AM

Great recipe! Quick, easy, tasty with a bit of a kick...love it and will make it often!