Chicken Empanada Cones

  • Prep 60 min
  • Total 1 hr 15 min
  • Ingredients 18
  • Servings 8

Ingredients

  • 1/3 cup water
  • 2 teaspoons golden raisins
  • 3 tablespoons butter
  • 4 teaspoons agave sweetener or honey
  • 1/3 cup fresh cilantro
  • 3/4 cup chopped onions
  • 1 tablespoon Pillsbury BEST® Unbleached Flour
  • 1 can (18.5 oz) Progresso™ World Recipes frijoles negros y jalapeño soup, drained, reserving liquid
  • 2 cups diced cooked chicken breast
  • 1/2 cup frozen corn, thawed
  • 1/2 cup chopped roasted red bell peppers (from a jar)
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon ground cumin
  • 1 teaspoon red pepper sauce
  • 2 tablespoons cornmeal
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 cup salsa
  • 1/2 cup sour cream

Steps

  • 1
    In 1-cup microwavable measuring cup, microwave water on High 1 minute. Add raisins; set aside. In small microwavable bowl, microwave 1 tablespoon of the butter on High 10 to 20 seconds or until melted. Stir in agave sweetener; set aside. Chop enough cilantro to measure 1 tablespoon; set aside.
  • 2
    In 10-inch skillet over medium heat, melt remaining 2 tablespoons butter. Add onions; cook 2 to 3 minutes, stirring frequently or until onions are softened. Sprinkle with flour; cook and stir 3 minutes. Stir in reserved liquid from can of frijoles negros. Reduce heat to medium-low; cook until thickened, about 4 minutes. Stir in the frijoles negros, chicken, corn, roasted peppers, 1 tablespoon chopped cilantro, garlic salt, cumin and pepper sauce. Bring to a boil; reduce heat to medium-low. Simmer 10 to 15 minutes, stirring frequently or until most of the liquid is absorbed. Drain raisins; chop raisins and stir into chicken mixture. Cool slightly.
  • 3
    Heat oven to 450°F. Line 2 large cookie sheets with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray. Sprinkle cookie sheets with cornmeal. Unroll pie crusts. Roll each into 13-inch round; cut each round into quarters. To make each empanada, place piece of pie crust on cookie sheet, pressing into cornmeal. Brush center with agave mixture. Spoon rounded 1/3 cup of the chicken mixture in center. Bring long sides of dough together, forming a cone shape. Press to seal, leaving rounded end open. Repeat with remaining pie crust, agave mixture and chicken mixture.
  • 4
    Bake 13 to 18 minutes or until golden brown. Serve empanadas with salsa, sour cream and remaining cilantro.

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
190
Total Fat
21g
33%
Saturated Fat
10g
49%
Trans Fat
0g
Cholesterol
55mg
18%
Sodium
800mg
33%
Potassium
430mg
12%
Total Carbohydrate
44g
15%
Dietary Fiber
3g
13%
Sugars
7g
Protein
15g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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