End-Zone Empanadas with Roasted Red Pepper-Poblano Dip

Campbell's End-Zone Empanadas with Roasted Red Pepper-Poblano Dip Recipe

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!

At a glance

Prep

30 min.

Total

2 hr. 55 min.

Serves

14

Servings: 2 empanadas and 2 tbsp. dip each

Thaw: 2 hr.

Bake: 15 min.

Cool: 10 min.

Made With

  • Swanson® Premium White Chunk Chicken Breast in Water

    Swanson® Premium White Chunk Chicken Breast in Water

  • Pace® Garlic & Lime Verde Restaurant Style Salsa

    Pace® Garlic & Lime Verde Restaurant Style Salsa

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
1 cup Pace® Garlic & Lime Verde Restaurant Style Salsa
2 cups shredded Mexican blend cheese (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 reduced fat sour cream
4 1/2 teaspoons lime juice
1 cup coarsely chopped drained jarred roasted red bell peppers
1/2 poblano chile, seeded and diced (about 2 tablespoons)
2 tablespoons chopped fresh cilantro leaves

How to Make It

  • 1

    Heat the oven to 400°F.  Line 2 baking sheets with aluminum foil.  Spray the foil with vegetable cooking spray cooking spray.

  • 2

    Stir the chicken, salsa, cheese, corn and onion in a large bowl.  Beat the egg white and water in a small bowl with a fork.

  • 3

    Place 1 dough disk onto a work surface.  Spoon 2 mounds of chicken mixture (1 heaping tablespoon each) 1-inch apart on the bottom half of disk, 1/2-inch from the edge.  Fold the dough in half over the filling, pressing firmly between the mounds of chicken mixture.  Cut 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.  Season, if desired.

  • 4

    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.

  • 5

    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.

Full Screen View

  • 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.
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#60897

Your Recently Viewed Recipes