These empanadas by Sandra Lee are the perfect snack to serve up to friends and family for a game day viewing party!
- Nonstick cooking spray
- 2 cups finely chopped leftover chicken, turkey, pork, or beef
- 16-ounce jar chunky salsa
- 2 cups shredded Mexican-blend cheese
- 1 egg, lightly beaten
- 1 teaspoon water
- 2 cans (16.3 ounces each) refrigerated biscuits
FOR RANCHERO SAUCE:
- 2 cans (10 ounces each) Rotel® diced tomatoes with chiles (original or mild)
- 1 cup frozen chopped onions
- 1⁄2 cup roasted red bell peppers, diced
- 2 teaspoons ground cumin
- Salt and black pepper
Preheat oven to 375 degrees. Lightly spray 2 baking sheets with cooking spray; set aside.
For empanadas: In a large bowl, stir together leftover chicken, salsa, and cheese. Set aside. In a small bowl, lightly whisk together egg and the water. Set aside. Remove biscuits from cans. On a lightly floured surface, roll each biscuit to a circle 6 inches in diameter.
Place 1⁄4 cup of the chicken-salsa mixture off center on a rolled-out biscuit. Brush the edges of the biscuit with some of the egg mixture. Fold biscuit in half; use the tines of a fork to crimp the edges. Place on prepared baking sheet. Repeat with the remaining biscuits and the remaining chicken-salsa mixture. Brush egg mixture over empanadas. Bake for 18 to 20 minutes or until golden brown.
Meanwhile, for ranchero sauce: In a food processor, combine tomatoes, onions, red peppers, and cumin; pulse until smooth. Transfer to a medium saucepan; simmer over medium heat until ready to serve. Season to taste with salt and pepper. Serve hot empanadas with ranchero sauce.
More from Sandra Lee
Check out Sandra’s exclusive collection of premium, seasonal Evite invitations designed to coordinate with her party themes. Evite has also teamed up with Sandra on a series of party-planning content that will appear regularly in Sandra Lee magazine – don’t miss it! Still can’t get enough Sandra? Visit SandraLee.com for more of Sandra’s expert advice and inspiration.