RECIPE: Piri Piri Pockets

Piri Piri Pockets

INGREDIENTS

15 empanada wrappers, Goya VE 096519

6 oz chicken, chopped or pulled,

2 c. flame-roasted peppers & onions, Simplot VE 084520

5 oz shredded mozzarella, Fata VE 074648

¼ c. piri piri sauce – see recipe below

cilantro lime aioli – see recipe below

Piri Piri:

3 red bell peppers, halved and seeded, Southern VE 006648

½ onion, Pro Mark VE 007624

3 jalapenos, halved and seeded, Walsma & Lyons VE 006660

3 garlic cloves, minced, Pro Act 007099

½ c. lemon juice, Pro Mark VE 001395

½ c. apple cider vin, Woebers VE 046001

2 tb smoked paprika, McCormick VE 086259

1 tsp cayenne, McCormick VE 071901

1 ½ tsp cumin, McCormick VE 071921

1 tsp oregano, McCormick VE 071810

¼ c. olive oil, Corto 034585

1 ½ tb brown sugar, Pioneer VE 039808

¼ c. water

Salt, to taste

Cilantro Lime Aioli:

2 ½ c. mayo, Wilsey VE 011790
¼ c. lime juice + 2 tb lime zest, Walsma & Lyons VE 001487
½ c. cilantro, finely chopped, Pro Act VE 007196
1 tsp garlic powder, McCormick VE 039573
salt & pepper, to taste

DIRECTIONS

In a mixing bowl, combine the pulled chicken, flame-roasted peppers and onions, mozzarella, and peri peri sauce. Mix until evenly coated and slightly bound.

Lay out empanada wrappers on a clean work surface. Portion approximately 2–2.5 oz of filling into the center of each wrapper. Fold over into a half-moon shape, pressing firmly to seal. Crimp edges with a press or a fork to secure.

Fry the pockets to order for 3–4 minutes until crisp and golden- drain well. Serve warm with cilantro lime aioli.

Piri Piri:

Toss the peppers, jalapenos and onion with a bit of oil and salt. Roast at high heat (425 F) for 20-25 minutes until tender and charred- cool slightly. Place the roasted veggies and the remainder of the ingredients in the blender and puree until smooth. Adjust with water until you achieve the desired viscosity.

Cilantro Lime Aioli:

In a mixing bowl, combine mayo, lime juice, lime zest, cilantro, and garlic. Whisk until smooth and evenly incorporated- season to taste with salt and black pepper. Adjust acidity with additional lime juice if needed.

PER ORDER:

15 pockets