Alice's Appetizers #234
Cheesy Chicken Empadnada
INGREDIENTS:
two cups shredded cooked chicken breasts
one cup Mexican Style Finely Shredded Four Cheese
quarter cup Chipotle Aioli
two Tbsp. chopped fresh cilantro
one egg
one Tbsp. water
one pkg. ready-to-use refrigerated pie crusts
one tsp. chili powder
INSTRUCTIONS:
Blend the first four ingredients. Whisk egg and water till mixed.
Unroll one pie crust on lightly floured surface; roll out to twelve-inch diameter with rolling pin. Slice into eight rounds with biscuit cutter, rerolling scraps as necessary; put in single layer on parchment-covered baking sheet. Do it again with remaining pie crust.
Spoon two Tbsp. chicken mixture onto center of each dough round; brush edge with egg. Flip in half. Gently press tops to remove excess air; seal edges with fork. Brush with remaining egg. Sprinkle with chili powder.
Try this recipe at home, you'll love it!
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great content
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