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Roasted Jalapeno Chicken Empanadas

Roasted Jalapeno Chicken Empanadas

  • Serves

    people

  • Prep

    mins

  • Cook

    mins

  • Total time

    mins
Bite into our delicious Roasted Jalapeno Chicken Empanadas made with Hellmann's® Real Mayonnaise, shredded Manchego cheese and green onions.
  • 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

Sodium (mg)

270 mg

Vitamin A (%)

2 %

Saturated Fat (g)

18 g

Energy ()

360

Fat (g)

13 g

Trans Fat (g)

0 g

Calcium (%)

10 %

Cholesterol (mg)

50 mg

Iron (%)

8 %

Vitamin C (%)

4 %

Fibre (g)

0 g

Sugars (g)

2 g

Protein (g)

13 g

  • 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.
Vegan Dressing & Spread
MAKE IT VEGAN

Vegan Dressing & Spread

Hellmann's Vegan Dressing & Spread has the rich, creamy taste you can only expect from Hellmann's & is the perfect vegan alternative to our mayo!

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