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Roasted Jalapeno Chicken Empanadas

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  • 3/4 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 1 cup shredded manchego cheese (about 4 oz.)
  • 5 jalapeno peppers, peeled, seeded and finely chopped
  • 1/4 cup thinly sliced green onions
  • 1 tsp. garlic salt
  • 2 cups finely chopped cooked chicken (about 1/2 lb.)
  • 1 package frozen discos empanadas (10 discos), thawed
  • Vegetable oil for frying

Nutritional information

 

Amount per serving

Calories360
Calories from Fat120
Total Fat13g
Saturated Fat18g
Trans Fat0g
Cholesterol50mg
Sodium270mg
Total Carbs23g
Dietary Fiber0g
Sugars2g
Protein13g
Calcium10%
Iron8%
Vitamin C4%
Vitamin A2%
  • 1 For filling, combine Hellmann's® or Best Foods® Real Mayonnaise, cheese, peppers, green onions and garlic salt in medium bowl. Stir in chicken.
  • 2 Lightly roll each disco empanada to 5 to 6 inches. Place 1/4 cup filling in center of each disco, then brush edges of discos with water. Fold discos in half over filling, then press edges with fork to seal.
  • 3 Heat 2 to 3 inches oil in 12-inch skillet over medium-high heat and cook empanadas, a few at a time, 5 minutes or until golden and crisp, turning once; drain on paper towels. Serve hot.
Also terrific with Hellmann's® or Best Foods® Mayonnaise with Lime Juice.