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Chicken Empanadas
Ingredients
1 pack of Empanada Dough
2 Chicken Breast
1 tablespoon of Queso Quesadilla Cheese
Cilantro
1/2 of Red Onion
1 Red Bell Pepper
1 Green Bell Pepper
Olive oil
2 teaspoons of Diced Jalapeños
14 oz of Diced Tomatoes
1 cup of Chicken Broth
Creole Seasoning
Adobo Seasoning
Garlic Powder
Onion Powder
Cayenne Pepper
Parsley
Salt
Smoked Paprika
Red Pepper Flakes
Instructions:
1.Slice 1/2 of red onion.
2.Chop 1 green and red bell pepper
3.Add onions and peppers to a bowl. Add 1 tablespoon of olive oil and season to taste with adobo, creole seasoning, onion powder, garlic powder, salt, cayenne pepper, smoked paprika, red pepper flakes, and parsley.
4.Chop up cilantro.
5.Slice chicken breast in half.
6.Add 1 tablespoon of olive oil over the chicken and season chicken with the same seasonings as the veggies.
7.In a skillet, add 1 tablespoon of olive oil in a skillet. Sear chicken for five minutes on each side or until done.
8.Remove chicken from skillet. In the same pan, sauté veggies for five minutes.
9.Shed chicken.
10.In the skillet with veggies, add 14 oz of the diced tomatoes, 2 teaspoons of diced jalapeños, and 1 tablespoons cilantro. Allow to simmer for five minutes.
11.Add shredded chicken and 1 cup of chicken broth.
12.Season to taste with creole seasoning, adobo, garlic powder, onion powder, and smoked paprika.
13.Remove from heat.
14.In the center of the empanada dough. Add 1 tablespoon of cheese and 1 tablespoon of chicken.
15.Fold one side of the dough over and seal the edges with a fork.
16.Fry at 350 degrees for six minutes or until golden.
17.Enjoy
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