Empanadas de pollo a la búfalo

Ingredientes

• 8 oz cream cheese (softened to room temperature)
• 4-5 tablespoons TABASCO® Green Jalapeño Sauce
• 1 packet salt free/low sodium ranch dressing mix (or 1/2 packet regular)
• 1 1/2 teaspoons ground paprika
• Salt and pepper (to taste)
• 3 cups cooked chicken breasts, shredded (about 3 breasts)
• 20 frozen empanada discs, defrosted (for baking)
• Cooking spray

Preparación

1. 1

   Mix the cream cheese, TABASCO® Green Jalapeño Sauce, ranch dressing mix and paprika using a stand mixer or hand mixer until the mixture is smooth. Taste for salt, and adjust accordingly with salt and pepper to taste.

2. 2

   Fold in the shredded chicken into the cream cheese mixture. Set aside.

3. 3

   Place a heaping tablespoon of filling into the center of each empanada disc. Fold over and crimp the edges with a fork.

4. 4

   Spray the empanadas lightly with cooking spray, then bake at 375 degrees F for 12-15 minutes, or until golden brown.

5. 5

   Serve with a side of blue cheese dressing for dipping.