Bake-Off® Contest 39, 2000
Newark, Delaware

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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  • prep time 15 min
  • total time 40 min
  • ingredients 12
  • servings 6
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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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.