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Before you jump to Barbecue Chicken Empanadas recipe, you may want to read this short interesting healthy tips about Finding Healthy Fast Food.
Just about every single article you read about bettering your health or weight loss is going to tell you to ignore the drive through and cook all of your meals instead. This is certainly excellent information. Once in a while, though, you definitely do not wish to make a whole meal for your family or even just for yourself. Once in a while you only want to visit the drive through while you are on your way home and complete the day. There is no reason you shouldn’t be able to do this once in a while and be free of the guilt usually associated with “diet slips”. You are capable of doing this because most of the popular joints are now advertising “healthy” menu selections to keep their businesses up. Here is the way to find healthy food at the drive through.
Aim at the side dishes. It wasn’t so long ago that French Fries were your sole side dish choice at a restaurant. Now more or less all of the well-known fast food places have widened their menus. Now you may get several different salads. You could get chili. You could possibly get baked potatoes. You can pick fruit. There are lots of healthy options that do not include things like putting something deep fried into your body. When you order your meal through a drive through window, opt for side dishes instead of just grabbing something premade. You’ll maintain your calorie and fatty food count lower and escape time and effort.
Common logic tells us that one sure way to get healthy and shed pounds is to skip the drive through and to remove fast food restaurants from your thoughts. Most of the time this is a good idea but if you make great choices, there is no reason you can’t visit your drive through now and then. Once in a while, letting someone else cook dinner is just the thing you need. When you choose healthy menu items, you do not have to feel terrible about visiting the drive through.
We hope you got insight from reading it, now let’s go back to barbecue chicken empanadas recipe. To cook barbecue chicken empanadas you only need 11 ingredients and 11 steps. Here is how you achieve it.
The ingredients needed to cook Barbecue Chicken Empanadas:
- Use 4 Bone-in chicken breasts (about 2 cups shredded)
- Provide 2 Corn on the cob (to yield about 1/2 cup kernels)
- Use 1 tbsp Olive oil
- Prepare 2 medium Potatoes, peeled and diced (about 1 cup)
- Prepare 1 small Sweet onion, finely chopped (about 1/4 cup)
- You need 2 Fresh jalapeno, seeded and finely chopped, (about 2 tablespoons)
- Prepare 3 large Garlic cloves, minced
- Provide 1 cup Barbecue Sauce
- Use 1 Egg white
- Use 1 packages Empanada discs (14 ounce package, found in frozen section of most markets), thawed overnight in refrigerator or a couple of hours on countertop (leave in package to thaw).
- You need 1 Few springs fresh cilantro for garnish
Steps to make Barbecue Chicken Empanadas:
- Place chicken in a large stock pot and add water to cover chicken. Bring to a boil, then immediately turn heat to low. Simmer for 20 minutes. Turn off heat, remove chicken from water and place on a plate to cool. Once cooled, pull chicken from bones into fine shreds. Measure out 2 cups and set aside. *Note: Do NOT overcook chicken, or the meat will be chewy. It will continue to cook during baking.
- Heat a heavy cast iron grill pan over high heat and add corn, turning cobs frequently until blackened in several spots, about 4 minutes per 4 sides. Remove from pan, let cool. Slice kernels from cobs and measure out 1/2 cup and set aside.
- Heat large saute pan over medium heat and add 1 tablespoon olive oil. Add diced potatoes and stir fry for approximately 10 minutes, until potatoes are soft and golden brown. Add chopped onion and chopped jalapeno and stir fry for an additional 5 minutes. Add minced garlic and continue to stir fry for another 2 minutes, so as not to burn the garlic.
- Lower heat to medium low, add shredded chicken, corn kernels, and 1 cup of barbecue sauce to pan and gently fold ingredients together to cover with sauce. Simmer mixture for about 5 minutes. Turn off heat and allow mixture to cool in pan.
- At this point, preheat oven to 350°F.
- Gently separate dough disks and, using a rolling pin, place each disc on a piece of wax paper and roll each disc out until each is about 1 inch larger in diameter. Scoop out 1/4 cup of filling and spread horizontally along the center of each empanada disc. Gently bring the bottom edge over the filling and press to the top of the disc to form a semi-circle and press firmly together to seal. Starting from one corner of the empanada to the other end, pinch to seal or simply crimp together with a fork. Set side-by-side down the length of a parchment-lined half baking sheet. You should have 10 filled empanadas with leftover filling that will go well as a topping over rice.
- Whip egg white until foamy and, using a pastry brush, lightly brush tops (including crimped parts) of each filled empanada.
- Bake at 350°F for 20 minutes, until tops of empanadas are golden brown.
- Remove from oven, let cool for 5 minutes, and serve.
- *Serve alongside barbecue rice and garnish with fresh cilantro.
- Note: Filling can be made ahead and stored in the refrigerator overnight.
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