Football Fest Empanadas

Classic empanadas from South America are often stuffed with beef or chicken filling and then fried. This version undergoes a Southwest transformation with a spicy combo of chicken, black beans, corn and jalapeños plus a spritz of lime juice. Submitted by Jane McMillan, published in Taste of Home Fenruary 2012

Yield: 1 serving
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  • 16 ounce(s) Black bean and corn salsa
  • 1/2 cup(s) Frozen corn Thawed
  • 2 jalapeno peppers Seeded and minced
  • 3 tablespoon(s) Minced fresh cilantro, divided
  • 2 teaspoon(s) Lime juice
  • 9 ounce(s) Ready-to-use Southwestern chicken strips Chopped
  • 2 package(s) (14.1 oz each) refrigerated pie pastry
  • 4 ounce(s) Quesadilla cheese Shredded
  • 1 Egg Lightly beaten


  1. In a large bowl, combine the salsa, corn, jalapeño, 2 Tbsp cilantro, and lime juice. In another bowl, combine the chicken, remaining cilantro, and 1/2 cup salsa mixture; set aside. Reserve remaining salsa for serving.

  2. Unroll a pastry sheet onto a lightly floured surface. Using a floured 4-inch round cookie cutter placed halfway on edge of pastry, cut 4-in x 3-in football shapes. Repeat with remaining dough, chilling and rerolling scraps as needed.

  3. Transfer half of the cutouts to greased baking sheets. Place 1 Tbsp chicken mixture in the center of each; top each with 1-1/2 tsp cheese. Brush edges of pastry with egg. Top with remaining cutouts; press edges with a fork to seal. Cut slits in the tops to resemble football laces. Brush tops with egg.

  4. Bake at 450 degrees for 8-12 minutes or until golden brown.serve warm with reserved salsa mixture. Refrigerate any leftovers.
October 2013

This recipe is a personal recipe added by MaryannWimberly and has not been tested or endorsed by MyRecipes.

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