Football Fest Empanadas


  • 1 jar (16 oz.) black bean and corn salsa
  • ½ cup frozen corn, thawed
  • 2 jalapeno peppers, seeded and minced
  • 3 tbs. minced fresh cilantro, divided
  • 2 tbs. lime juice
  • 1 pkg. (9 oz.) ready to use Southwestern chicken strips, chopped
  • 2 pkg. (14.1 oz. – each) refrigerated pie pastry
  • 4 oz. quesadilla cheese, shredded
  • 1 egg, lightly beaten

Instructions: In a large bowl, combine the salsa, corn, jalapenos, 2 tablespoons cilantro and ½ cup salsa mixture; set aside.  Reserve remaining salsa for serving.  Unroll a pastry sheet onto a lightly floured surface.  Using a floured 4-in. round cookie cutter placed halfway on the edge of pastry, cut 4-in. x 3-in. football shapes.  Repeat with remaining dough, chilling and rerolling scraps as needed.  Transfer half of the cutouts to greased baking sheets.  Place 1 tablespoon chicken mixture in the center of each; top each with 1 ½ teaspoons cheese.  Brush edges with a fork to seal.  Cut slits in the tops to resemble football laces.  Brush tops with egg.  Bake at 450 degrees for 8-12 minutes or until golden brown.  Serve warm with reserved salsa mixture.  Refrigerate leftovers. Yield: 2 dozen.


Start typing and press Enter to search

Shopping Cart