Fiesta Chicken Empanada

  • Prep 15 min
  • Total 40 min
  • Ingredients 12
  • Servings 6

Ingredients

Garnish, if desired

  • Sour cream
  • Salsa con queso dip

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.

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
200
Total Fat
22g
34%
Saturated Fat
8g
39%
Trans Fat
0g
Cholesterol
65mg
22%
Sodium
830mg
35%
Potassium
160mg
5%
Total Carbohydrate
39g
13%
Dietary Fiber
0g
0%
Sugars
2g
Protein
11g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
35%
35%
Calcium
0%
0%
Iron
4%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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