Fall Sundays are all about football. Or more importantly, what we’re eating while we’re watching football. Whether you’re tailgating at home or in the parking lot, these Buffalo Chicken Empanda’s will be a winner with the home crowd. Fry for authentic flavor or bake for a healthier version.
Prep Time: 20 mins
Cook Time: 20 mins
Makes 10 empanadas
1 package (8 oz.) cream cheese, softened
1/2 cup FRANK’S® REDHOT® Original Cayenne Pepper Sauce
1/2 cup blue cheese dressing
2 cups shredded cooked chicken
1/2 cup shredded cheddar cheese
1 package large empanada discos (10 discos)
oil for frying
Combine cream cheese, Frank’s RedHot Sauce and dressing in medium bowl until blended. Stir in chicken and cheese.
Place about 1/4 cup chicken mixture in center of each disco. Fold over to form a half moon. Moisten edges with water and using fork, press edges tightly to seal. Pierce empanadas several times with knife.
Heat 1 inch of oil in deep skillet. Add empanadas in batches and fry until golden brown. Remove and drain on paper towels. Repeat with remaining empanadas. Serve with additional Frank’s RedHot Sauce and/or blue cheese dressing for dipping.
Baked Empanadas: Preheat over to 425°F. Arrange empanada’s on lightly greased baking sheet. Brush with lightly beaten egg. Bake 20 minutes or until golden brown.