Buffalo Chicken Empanadas

This game day inspired recipe is a tasty fusion of American and Latin cuisine, and it's a total touchdown!

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Mix 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. 2Fold in the shredded chicken into the cream cheese mixture. Set aside.
3. 3Place a heaping tablespoon of filling into the center of each empanada disc. Fold over and crimp the edges with a fork.
4. 4Spray the empanadas lightly with cooking spray, then bake at 375 degrees F for 12-15 minutes, or until golden brown.
5. 5Serve with a side of blue cheese dressing for dipping.