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 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 vegetable cooking spray cooking spray.
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.
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.
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.