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Frank's RedHot Buffalo Chicken Empanadas franks_redhot_buffalo_chicken_empanadas_300x300 Makes: 10 servings 1 package (8 ounces) cream cheese, softened 1/2 cup FRANK'S RedHot® Original Cayenne Pepper Sauce 1/2 cup blue cheese dressing 2 cups shredded cooked chicken 1/2 cup shredded cheddar cheese blend 1 package (14 ounces) empanada discos (10 pieces) oil for frying <p>MIX cream cheese, RedHot Sauce and dressing in medium bowl until blended. Stir in chicken and cheese.</p> <p>PLACE about 1/4 cup chicken mixture in center of each disco. Fold over to form a half moon. Moisten edges with water and press edges with a fork to seal tightly. Pierce top of each empanada several times with knife to vent.</p> <p>HEAT 1 inch of oil in large deep skillet. Add empanadas in batches and fry until golden brown and heated through. Remove from oil and drain on paper towels. Repeat with remaining empanadas. Serve with additional RedHot Sauce and blue cheese dressing, if desired.</p> <p><strong>Test Kitchen Tips:</strong> </p> <ul style="list-style-type: disc;"> <li>To prepare Empanadas in the oven, preheat oven to 425&deg;F. Arrange empanadas on lightly greased baking sheet. Brush with 1 egg, lightly beaten. Bake 20 minutes or until golden brown and filling is heated through.</li> <li>Can&rsquo;t find empanada discos? Swap refrigerated pie crusts. Bring 2 crusts (from 1 14 ounce package) to room temperature according to package directions. Unroll crusts on lightly floured surface. Using a 4-inch round cutter, cut 4 rounds from each crust. Re-roll remaining dough scraps and repeat for a total of 10 circles. Continue as directed. </li> </ul> <p>&nbsp;</p>

Frank's RedHot Buffalo Chicken Empanadas

Makes: 10 servings
Prep Time: 20 minutes
Cook Time: 20 minutes

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup FRANK'S RedHot® Original Cayenne Pepper Sauce
  • 1/2 cup blue cheese dressing
  • 2 cups shredded cooked chicken
  • 1/2 cup shredded cheddar cheese blend
  • 1 package (14 ounces) empanada discos (10 pieces)
  • oil for frying

Directions

MIX cream cheese, RedHot Sauce and dressing in medium bowl until blended. Stir in chicken and cheese.

PLACE about 1/4 cup chicken mixture in center of each disco. Fold over to form a half moon. Moisten edges with water and press edges with a fork to seal tightly. Pierce top of each empanada several times with knife to vent.

HEAT 1 inch of oil in large deep skillet. Add empanadas in batches and fry until golden brown and heated through. Remove from oil and drain on paper towels. Repeat with remaining empanadas. Serve with additional RedHot Sauce and blue cheese dressing, if desired.

Test Kitchen Tips:

  • To prepare Empanadas in the oven, preheat oven to 425°F. Arrange empanadas on lightly greased baking sheet. Brush with 1 egg, lightly beaten. Bake 20 minutes or until golden brown and filling is heated through.
  • Can’t find empanada discos? Swap refrigerated pie crusts. Bring 2 crusts (from 1 14 ounce package) to room temperature according to package directions. Unroll crusts on lightly floured surface. Using a 4-inch round cutter, cut 4 rounds from each crust. Re-roll remaining dough scraps and repeat for a total of 10 circles. Continue as directed.

 

- Tips

 
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