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Chicken, Apple and Spinach Empanadas

Chicken, Apple and Spinach Empanadas

Nutrition Facts
  • cal. (kcal) 521
  • Serving size: 5
  • Prep: 15 mins
  • Bake: 20 mins at 400°F
  • Cook: 15 mins
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Ingredients

  • 4 teaspoons olive oil
  • 1 medium sweet onion, diced (1 cup)
  • 1 Gala apple, peeled and diced
  • 1 bag (9 oz) fresh baby spinach
  • 1 roasted bone-in chicken breast half
  • 3/4 cup shredded sharp white cheddar
  • 1/2 teaspoon plus 1/8 tsp salt
  • 1/4 teaspoon black pepper
  • 1 pkg (10 oz) empanada dough wrappers (such as Goya discos), thawed
  • 1 egg, beaten
  • 1 bag (12 oz) frozen corn frozen corn
  • 3 garlic, minced
  • 2 teaspoons fresh lemon juice

Directions

  1. Heat oven to 400 degrees . In a large skillet, heat 2 tsp of the olive oil over medium heat. Stir in 1/2 cup of the onion and the apple; cook 5 minutes. Stir in 1/2 bag of the spinach. Cook 2 minutes, stirring, until wilted. Transfer mixture to a bowl; cool slightly. Shred chicken and stir into filling, along with cheddar, 1/4 plus 1/8 tsp of the salt and 1/8 tsp of the pepper.
  2. Fill each wrapper with 2 tbsp of the filling. Fold into halfmoons and seal open ends with a fork. Place on a baking sheet and brush tops of empanadas with egg. Bake at 400 degrees for 20 minutes, until golden-brown.
  3. Meanwhile, in same skillet, add remaining 2 tsp oil over medium heat. Stir in remaining 1/2 cup onion and the frozen corn. Cook 5 minutes, until onion is soft and corn is heated through. Stir in garlic; cook 1 minute. Mix in remaining 1/2 bag spinach until wilted, about 2 minutes. Stir in lemon juice, remaining 1/4 tsp salt and remaining 1/8 tsp pepper. Serve empanadas with warm corn salad.

Nutrition Information for Chicken, Apple and Spinach Empanadas

PER SERVING: 521 cal., 18 g total fat (7 g sat. fat), 66 mg chol., 722 mg sodium, 72 g carb. (5 g fiber), 24 g pro.

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