Buffalo Chicken Empanadas

Name: Buffalo Chicken Empanadas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24
Ingredients: Crunch Easter Flatback Egg; Napoleon Co. Grille Garlic Cloves; O Organics Cream Cheese Spread Tub; Duda Farms Celery Sticks; Marzetti Dressing & Dip, Blue Cheese, Signature; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; McCormick® Smoked Paprika & Onion Seasoning; Tapatio Salsa Picante Hot Sauce; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Organic Onion Powder; Jalapeno Pepper; Alpha Mexicali Burrito Vegan Plant-based Meatless Vegetarian; Savory Shredded Chicken Breast; Bulk Assorted Empanadas

Serves 24

15 mins prep

15 mins cook

30 mins total

These game day buffalo chicken empanadas are made with GOYA Empanada Dough and filled with a delicious mixture of shredded chicken, cream cheese, and cheese. Perfect for football season, this recipe makes about 24 empanadas and comes together quickly, allowing you to celebrate your team with a tasty treat.

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egg

clovegarlic clove

ozcream cheese

celery sticks

ozblue cheese dressing

pepper

tspsmoked paprika

cuphot sauce

tspsalt

tsponion powder

jalapeno pepper

ozshredded mexican cheese blend

cupcooked shredded chicken breast

empanada dough

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1: Preheat your oven to 400F.

2: In a large bowl, combine all filling ingredients.

3: Place 1-2 tbsp of filling into the center of the empanada dough and fold the dough over to create a half moon shape. Use a fork to seal the edges.

4: Place the shaped empanadas onto a lined baking tray and brush the top with egg wash.

5: Bake the empanadas for 12-15 mins or until the tops are golden brown.

6: Serve when no longer piping hot and enjoy with your desired sides!