BBQ Chicken Empanadas

BBQ Chicken Empanadas

Serving Size: 8

Ingredients

  • 9 oz. PERDUE® HARVESTLAND® NO ANTIBIOTICS EVER, FULLY COOKED, BONELESS, SKINLESS, DICED CHICKEN BREAST, FROZEN
  • 1 c. cheddar or jack cheese — shredded (4 oz.)
  • 1/4 c. barbecue sauce
  • 4 tbsp. green onion — finely chopped
  • 1 jalapeño pepper — seeded and finely chopped
  • 1 can jumbo refrigerated biscuits
  • 1 egg yolk — beaten with 1 teaspoon water

Instructions

  1. Preheat oven to 375°F.
  2. In a bowl, combine the diced chicken, shredded cheese, barbecue sauce, green onions and chopped jalapeño pepper.
  3. On a lightly floured surface, roll out each biscuit into a 4½ -inch round. Brush the edges of the biscuit with the egg wash mixture. Dollop a heaping tablespoon of chicken mixture into the center of the biscuit round. Fold half of the dough over the filling, creating a half-moon shape. Use a fork to crimp and seal the edges of the biscuit. Place the empanadas on an ungreased baking sheet. Brush with the remaining egg mixture.
  4. Bake for 17 to 20 minutes until golden brown. Remove from oven and let cool slightly before serving.