Roasted Jalapeno Chicken Empanadas

Best Foods


  • 2/3 cup Hellmann's or Best Foods Real Mayonnaise
  • 1 cup manchego cheese (shredded, about 4 oz.)
  • 6 jalapeno peppers (roasted, peeled, seeded and finely chopped)
  • 1/4 cup sliced green onions (thinly)
  • 1 teaspoon garlic salt
  • 2 cups cooked chicken (finely chopped, about 1/2 lb.)
  • 1 package frozen discos empanadas (10 discos), thawed
  • vegetable oil (for frying)


  1. For filling, combine Hellmann's® or Best Foods® Mayonnaise, cheese, peppers, green onions and garlic salt in medium bowl. Stir in chicken.
  2. Lightly roll each disco empanada to 5 to 6 inches. Place 1/4 cup filling in center of each disco, then brush edges of discos with water. Fold discos in half over filling, then press edges with fork to seal.
  3. Heat 2 to 3 inches oil in 12-inch skillet over medium-high heat and cook empanadas, a few at a time, 5 minutes or until golden and crisp, turning once; drain on paper towels. Serve hot.
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