Buffalo Chicken Empanadas

Yield: 20 servings
Prep Time: 20 minutes
Cook Time: 20 minutes

225 g cream cheese, softened
125 ml Frank's RedHot® Original Cayenne Pepper Sauce
125 ml blue cheese dressing
280 g shredded cooked chicken
56 g shredded cheddar cheese blend
1 package large empanada discos (10)
oil for frying

Preparation Method

  • COMBINE cream cheese, Frank's RedHot® Sauce and dressing
    in medium bowl until blended. Stir in chicken and cheese.
  • PLACE about 60ml chicken mixture in center of each disco.
    Fold over to form a half moon. Moisten edges with water and
    using fork, press edges tightly to seal. Pierce empanadas
    several times with knife.
  • HEAT 3 cm of oil in deep skillet. Add empanadas in batches
    and fry until golden brown. Remove and drain on paper towels.
    Repeat with remaining empanadas. Serve with additional
    Frank's RedHot® Sauce and/or blue cheese dressing for dipping.

Notes

  • Baked Empanadas: Preheat oven to 220°C. Arrange empanada's
    on lightly greased baking sheet. Brush with lightly beaten egg.
    Bake 20 minutes or until golden brown.

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