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!

  • 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
  • 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.
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