RECIPE: Smoked Chicken and Corn Empanada

INGREDIENTS

GARLIC LIME MAYONNAISE:
Yields 1 ¼ cup
1 cup Mayonnaise, Highland Market, VE 032364
1 tb Garlic Pesto, Armanino, VE 073432
2 tb Lime Juice, Walsma and Lyons, VE 001486
1 tsp Lime Zest
EMPANADAS:
3 cups Smoked Chicken, Hormel, VE 060963
1 cup Cheddar, Shredded, Fata, VE 074207
1 ½ cup Street Corn Dip, JTM, VE 065561
Empanada Pastry Dough, Goya, VE 096519

DIRECTIONS

For the garlic lime mayonnaise, combine ingredients well.
For the empanadas, fold the chicken, dip and cheddar together.
To prepare, stuff 3 tb of filling into each empanada shell- crimp empanada shut with a press or a fork.
Fry to order and serve warm with a side of garlic and lime mayonnaise.

PER ORDER:

30 empanadas

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