Name: Buffalo Chicken Empanadas with Blue Cheese Sauce
Prep time: 35 min
Cook time: 35 min
Yield: 6
Ingredients: 1 small onion, chopped -; 1 small green pepper, chopped -; 4-1/2 teaspoons canola oil -; 2 garlic cloves, minced -; 3 cups finely chopped rotisserie chicken -; 1-1/2 cups shredded part-skim mozzarella cheese -; 1/2 cup Buffalo wing sauce -; 1/4 teaspoon salt -; 1/4 teaspoon pepper -; 5 sheets refrigerated pie crust -; 2 large eggs -; 2 tablespoons water -; 1 cup heavy whipping cream -; 1 cup crumbled blue cheese -

Buffalo Chicken Empanadas with Blue Cheese Sauce

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Buffalo Chicken Empanadas with Blue Cheese Sauce

1. 1 small onion, chopped -

2. 1 small green pepper, chopped -

3. 4-1/2 teaspoons canola oil -

4. 2 garlic cloves, minced -

5. 3 cups finely chopped rotisserie chicken -

6. 1-1/2 cups shredded part-skim mozzarella cheese -

7. 1/2 cup Buffalo wing sauce -

8. 1/4 teaspoon salt -

9. 1/4 teaspoon pepper -

10. 5 sheets refrigerated pie crust -

11. 2 large eggs -

12. 2 tablespoons water -

13. 1 cup heavy whipping cream -

14. 1 cup crumbled blue cheese -

How to cook deliciously - Buffalo Chicken Empanadas with Blue Cheese Sauce

1. Stage

In a small skillet, saute onion and green pepper in oil until crisp-tender. Add garlic; cook 1 minute longer.

2. Stage

In a large bowl, combine the chicken, mozzarella cheese, wing sauce, salt and pepper. Stir in the onion mixture.

3. Stage

On a lightly floured surface, unroll 1 pie crust. Roll out into a 12-in. circle. Cut with a floured 3-in. biscuit cutter. Remove excess crust and reroll scraps. Repeat with remaining pie crusts.

4. Stage

Beat eggs and water; brush over edges of 3-in. pie crust circles. Place heaping teaspoonfuls of filling in the centers. Fold crust in half over filling. Press edges with a fork to seal.

5. Stage

Place 2 in. apart on greased baking sheets. Brush with remaining egg mixture. Bake at 400° until golden brown, 9-12 minutes.

6. Stage

Meanwhile, in a small saucepan, bring cream to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 5-7 minutes, stirring occasionally. Add blue cheese; cook and stir until cheese is melted and sauce thickens, 2 minutes longer. Serve with empanadas.