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Before you jump to Barbecue Chicken Empanadas recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Fine For You.
Just about every single article you read about improving your health or losing weight is going to tell you to ignore the drive through and cook all of your meals instead. There’s some value to this. Now and then, though, you definitely do not wish to make a full meal for your family or even just for yourself. Sometimes you just wish to hit the drive through on the way home and call it a day. Why shouldn’t you be able to do this every so often and not have a bunch of guilt about slipping up on your diet program? This can be done because an abundance of the popular fast food places are trying to make their menus healthier now. Here is the way to eat healthfully when you reach the drive through.
Focus on the sides. It wasn’t that long ago that French Fries were your sole side dish option at a restaurant. Today the majority of the most popular fast food franchises have improved their offerings. Now plenty of them offer you salads. You can get chili. Baked potatoes may also be purchased. Fruit is generally available. There are a lot of options that don’t include eating something deep fried. Instead of the pre-determined “meal deals” make an effort to create a meal consisting of side dishes. This can help you keep your calorie count low and lessen your fat intake.
Logic says that one the simplest way to stay healthy is to avoid the drive through and never eat fast food. While this is usually a good suggestion all you need to do is make a couple of good choices and going to the drive through isn’t anything to worry about–when you do it in moderation. Sometimes the thing you need is to let someone else make your dinner. When you select healthful menu items, you do not have to feel guilty 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 need 11 ingredients and 11 steps. Here is how you achieve that.
The ingredients needed to make Barbecue Chicken Empanadas:
- Prepare 4 Bone-in chicken breasts (about 2 cups shredded)
- Take 2 Corn on the cob (to yield about 1/2 cup kernels)
- Get 1 tbsp Olive oil
- Prepare 2 medium Potatoes, peeled and diced (about 1 cup)
- Provide 1 small Sweet onion, finely chopped (about 1/4 cup)
- Take 2 Fresh jalapeno, seeded and finely chopped, (about 2 tablespoons)
- You need 3 large Garlic cloves, minced
- Provide 1 cup Barbecue Sauce
- You need 1 Egg white
- You need 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).
- Prepare 1 Few springs fresh cilantro for garnish
Instructions 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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