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Before you jump to Barbecue Chicken Empanadas recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Fine For You.
Just about every single article you read about restoring your health or slimming down is going to tell you to ignore the drive through and cook all of your meals instead. This is actually very true. From time to time, though, you totally do not wish to make an entire meal for your family or even just for yourself. Sometimes you just want to hit the drive through en route to your home and call it a day. Why shouldn’t you be capable of do this every so often and not have a bunch of guilt about slipping up on your diet program? You can do this because most of the popular joints are now marketing “healthy” menu selections to keep their businesses up. Here is how you can eat healthy when you visit the drive through.
Choose water, juice or milk as a beverage. Drinking a large soft drink allows hundreds of empty calories into your diet. A single helping of soda is typically thought to be eight ounces. That helping could contain many spoonfuls of sugar in addition to at least a hundred calories. Most fast food fizzy drinks are at least twenty ounces huge. Usually, though, they are 30 ounces. This is the reason why just buying a soft drink will add cupfulls of sugar and thousands of empty calories to your diet program. Milk, fruit juices or plain water are more healthy choices.
Common logic tells us that one sure way to get healthy and lose weight is to by pass the drive through and to remove fast food restaurants from your thoughts. While this is usually a good idea all you need to do is make a few good choices and traveling to the drive through isn’t anything to worry about–when you do it in moderation. Once in a while, permitting someone else cook dinner is just what you need. When you choose wholesome menu items, you do not have to feel bad about visiting the drive through.
We hope you got benefit from reading it, now let’s go back to barbecue chicken empanadas recipe. You can cook barbecue chicken empanadas using 11 ingredients and 11 steps. Here is how you do that.
The ingredients needed to cook Barbecue Chicken Empanadas:
- Provide 4 Bone-in chicken breasts (about 2 cups shredded)
- Take 2 Corn on the cob (to yield about 1/2 cup kernels)
- Get 1 tbsp Olive oil
- Prepare 2 medium Potatoes, peeled and diced (about 1 cup)
- Use 1 small Sweet onion, finely chopped (about 1/4 cup)
- You need 2 Fresh jalapeno, seeded and finely chopped, (about 2 tablespoons)
- Take 3 large Garlic cloves, minced
- Take 1 cup Barbecue Sauce
- Get 1 Egg white
- You need 1 packages Empanada discs (14 ounce package, found in frozen section of most markets), thawed overnight in refrigerator or a couple of hours on countertop (leave in package to thaw).
- Use 1 Few springs fresh cilantro for garnish
Instructions to make Barbecue Chicken Empanadas:
- Place chicken in a large stock pot and add water to cover chicken. Bring to a boil, then immediately turn heat to low. Simmer for 20 minutes. Turn off heat, remove chicken from water and place on a plate to cool. Once cooled, pull chicken from bones into fine shreds. Measure out 2 cups and set aside. *Note: Do NOT overcook chicken, or the meat will be chewy. It will continue to cook during baking.
- Heat a heavy cast iron grill pan over high heat and add corn, turning cobs frequently until blackened in several spots, about 4 minutes per 4 sides. Remove from pan, let cool. Slice kernels from cobs and measure out 1/2 cup and set aside.
- Heat large saute pan over medium heat and add 1 tablespoon olive oil. Add diced potatoes and stir fry for approximately 10 minutes, until potatoes are soft and golden brown. Add chopped onion and chopped jalapeno and stir fry for an additional 5 minutes. Add minced garlic and continue to stir fry for another 2 minutes, so as not to burn the garlic.
- Lower heat to medium low, add shredded chicken, corn kernels, and 1 cup of barbecue sauce to pan and gently fold ingredients together to cover with sauce. Simmer mixture for about 5 minutes. Turn off heat and allow mixture to cool in pan.
- At this point, preheat oven to 350°F.
- Gently separate dough disks and, using a rolling pin, place each disc on a piece of wax paper and roll each disc out until each is about 1 inch larger in diameter. Scoop out 1/4 cup of filling and spread horizontally along the center of each empanada disc. Gently bring the bottom edge over the filling and press to the top of the disc to form a semi-circle and press firmly together to seal. Starting from one corner of the empanada to the other end, pinch to seal or simply crimp together with a fork. Set side-by-side down the length of a parchment-lined half baking sheet. You should have 10 filled empanadas with leftover filling that will go well as a topping over rice.
- Whip egg white until foamy and, using a pastry brush, lightly brush tops (including crimped parts) of each filled empanada.
- Bake at 350°F for 20 minutes, until tops of empanadas are golden brown.
- Remove from oven, let cool for 5 minutes, and serve.
- *Serve alongside barbecue rice and garnish with fresh cilantro.
- Note: Filling can be made ahead and stored in the refrigerator overnight.
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