Reviews

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

User Rating (18)

Full StarFull StarFull StarFull Starempty Star
user avatar
Bengio said: report Posted: 9/17/2012 11:51:05 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.
user avatar
Benita983 said: report Posted: 9/28/2011 8:13:40 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.
user avatar
srafalowski said: report Posted: 9/24/2010 11:37:46 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!
user avatar
Alicia said: report Posted: 9/7/2006 8:08:42 AM
Great recipe! Quick, easy, tasty with a bit of a kick...love it and will make it often!