Chipotle Chicken Empanada

Ingredients

• 3 lbs | Bold Chipotle Chicken Breast
• 1 c, shredded | Bold Chipotle Gouda
• 1 c, finely chopped | White Vermont Cheddar
• 32 oz | Black beans, Drained and rinsed
• 4 stalks | Green Onion or Scallion, finely chopped
• 1 c | Pico de Gallo
• 3 tbsp | Cilantro, finely chopped
• 40 | Empanada Discs
• 2 oz | Oil, to spray
• 1 c | Sour cream
• 1 c | Salsa

Method

1. In a large mixing bowl, add the chopped Chicken, drained black beans, both cheeses, scallions, Pico de Gallo and cilantro.
2. Toss to evenly combine all ingredients.
3. Place the empanada discs on a clean flat surface.
4. Evenly distribute the mixture into the center of the discs.
5. Fold the discs in half to create a half moon shape.
6. Moisten the edges with a few drops of water and crimp the edges with a fork to seal.
7. Repeat the process until all the empanadas are filled and sealed.
8. Spray a baking sheet with cooking oil, place the empanadas on the baking sheet and place in the oven for approximately 15 minutes or until golden brown.
9. Mix the sour cream and salsa together and serve on the side.