Roasted Jalapeno Chicken EmpanadasBest Foods
2/3 cup Hellmann's® or Best Foods® Mayonnaise
1 cup manchego cheese (shredded, about 4 oz.)
6 jalapeno chilies (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)
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1For filling, combine Hellmann's® or Best Foods® Mayonnaise, cheese, peppers, green onions and garlic salt in medium bowl. Stir in chicken.
2Lightly 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.
3Heat 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.