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Source: Campbell's Recipes
Tagged With: 14 servings (2 empanadas and 2 tbsp. dip each)
End-Zone Empanadas with Roasted Red Pepper-Poblano Dip
These easy-to-make, baked empanadas are filled with chicken, cheese, corn and salsa. Dipped in this kicked up red pepper dip, they're sure to get the party started!
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Serves: 14 servings (2 empanadas and 2 tbsp. dip each)
Prep Time: 30 minutes
Cook Time: 15 minutes
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Vegetable cooking spray
1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
1 cup Pace® Salsa Verde
2 cups shredded Mexican cheese blend (about 8 ounces)
1/2 cup frozen whole kernel corn, thawed
1 green onion, chopped (about 2 tablespoons)
1 egg white
1 tablespoon water
14 disks (6-inch) frozen flour or corn empanada dough, at room temperature
1 cup light sour cream
4 1/2 teaspoons lime juice
1 cup coarsely chopped drained jarred roasted red pepper
1/2 poblano chile, seeded and diced (about 2 tablespoons)
2 tablespoons chopped fresh cilantro leaves




Heat the oven to 400°F.  Line 2 baking sheets with aluminum foil.  Spray the foil with the cooking spray.
Stir the chicken, salsa verde, cheese, corn and onion in a large bowl.  Beat the egg white and water in a small bowl with a fork.

Place 1 dough disk onto a work surface.  Spoon 2 mounds of chicken mixture (about 1 1/2 tablespoons each) 1-inch apart on the bottom half the disk, 1/2-inch from the edge.  Fold the dough in half over the filling, pressing firmly between the mounds of chicken mixture.  Cut vertically into 2 empanadas.  Crimp the edges with a fork to seal.  Place onto the baking sheet.  Repeat with the remaining dough disks.  Brush the empanadas with the egg white mixture.  Sprinkle with salt and black pepper.
Bake for 15 minutes or until the empanadas are golden brown.  Remove the empanadas from the baking sheets and let cool on wire racks for 10 minutes.

Spoon the sour cream and lime juice into a food processor.  Cover and process until combined.  Add the roasted peppers, poblano chile and cilantro.  Cover and pulse until the roasted peppers are finely chopped but not puréed.  Serve with the empanadas for dipping.
Make-Ahead: Prepare the empanadas as directed above but do not bake.  Cover and freeze.  Thaw at room temperature then bake as directed above.
Easy Substitution: You can substitute 6-inch flour tortillas, warmed, for the empanada dough.  When filling the tortillas, make sure to brush the inside edges with the egg white mixture before pressing to seal.
Ingredient Note: You can usually find frozen empanada dough in 14-ounce packages containing 10 disks each.  You will need about 1 1/2 packages for this recipe.


Notes:
Nutritional Values per Serving using Swanson Premium White Chunk Chicken: Calories 252, Total Fat 16g, Saturated Fat 13g, Cholesterol 33mg, Sodium 537mg, Total Carbohydrate 16g, Dietary Fiber 1g, Protein 10g, Vitamin A 23%DV, Vitamin C 24%DV, Calcium 15%DV, Iron 4%DV

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