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
- 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.
- 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.