ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Empanadas

Yield Makes 36 servings
These little Latin turnovers are irresistible right out of the oven.

Ingredients

  • 8 ounces skinned and boned chicken breasts, cut into 1/2-inch pieces
  • 1/2 small onion, minced (about 1/4 cup)
  • 1/2 green bell pepper, minced
  • 1/2 tomato, seeded and coarsely chopped
  • 4 pimento-stuffed green olives, coarsely chopped
  • 2 tablespoons raisins
  • 2 tablespoons chicken broth
  • 1 tablespoon tomato paste
  • 1 teaspoon minced fresh cilantro or parsley
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • Vegetable cooking spray
  • 1 tablespoon dry breadcrumbs (optional)
  • 36 (3-inch) square won ton wrappers
  • Salt to taste

Nutrition Information

  • calories 36
  • caloriesfromfat 8 %
  • fat 0.3 g
  • satfat 0.0 g
  • monofat 0.1 g
  • polyfat 0.1 g
  • protein 2.4 g
  • carbohydrate 5.8 g
  • fiber 0.3 g
  • cholesterol 4.4 mg
  • iron 0.4 mg
  • sodium 98 mg
  • calcium 7 mg

How to Make It

  1. Cook first 13 ingredients in a large skillet coated with cooking spray over medium heat 5 minutes or until chicken is done, stirring often.

  2. Process chicken mixture in a food processor until coarsely chopped. (Mixture should be fairly dry. Add 1 tablespoon breadcrumbs if mixture is wet.) Cover and chill 30 minutes.

  3. Arrange 1 won ton wrapper on a clean, flat surface. Lightly brush edges of wrapper with water. Place 1 heaping teaspoon of chicken mixture in center of wrapper. Fold dough over filling, pressing edges with a fork to seal. Repeat with remaining wrappers and chicken mixture. Arrange empanadas on a baking sheet coated with cooking spray. Lightly coat empanadas with cooking spray.

  4. Bake at 400° for 12 minutes or until golden brown, turning after 6 minutes. Sprinkle with salt to taste.

Big Flavor Cookbook