Prep Time 60m
Cook Time 15m
Ready Time 75m
Yield 8 servings


Ingredients
  • 1/3 cup water
  • 2 teaspoons golden raisins
  • 3 tablespoons LAND O LAKES® Butter
  • 4 teaspoons agave sweetener or honey
  • 1/3 cup fresh cilantro
  • 3/4 cup chopped onions
  • 1 tablespoon Pillsbury BEST™ Unbleached All Purpose Flour
  • 1 (18.5 oz.) can Progresso® World Recipes frijoles negros y jalapeño soup, drained, reserving liquid
  • 2 cups diced cooked chicken breast
  • 1/2 cup frozen corn, thawed
  • 1/2 cup chopped roasted red bell peppers (from a jar)
  • 1/2 teaspoon McCormick® Garlic Salt
  • 1/4 teaspoon McCormick® Ground Cumin
  • 1 teaspoon red pepper sauce
  • Crisco® Original No-Stick Cooking Spray
  • 2 tablespoons cornmeal
  • 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
  • 1 cup salsa
  • 1/2 cup sour cream
Preparation Directions
  • Step 1In 1-cup microwavable measuring cup, microwave water on High 1 minute. Add raisins; set aside. In small microwavable bowl, microwave 1 tablespoon of the butter on High 10 to 20 seconds or until melted. Stir in agave sweetener; set aside. Chop enough cilantro to measure 1 tablespoon; set aside.
  • Step 2In 10-inch skillet over medium heat, melt remaining 2 tablespoons butter. Add onions; cook 2 to 3 minutes, stirring frequently or until onion is softened. Sprinkle with flour; cook and stir 3 minutes. Stir in reserved liquid from can of frijoles negros. Reduce heat to medium-low; cook until thickened, about 4 minutes. Stir in the frijoles negros, chicken, corn, roasted peppers, 1 tablespoon chopped cilantro, garlic salt, cumin and pepper sauce. Bring to a boil; reduce heat to medium-low. Simmer 10 to 15 minutes, stirring frequently or until most of the liquid is absorbed. Drain raisins; chop raisins and stir into chicken mixture. Cool slightly.
  • Step 3Heat oven to 450°F. Line 2 large cookie sheets with cooking parchment paper or spray with no-stick cooking spray. Sprinkle cookie sheets with cornmeal. Unroll pie crusts. Roll each into 13-inch round; cut each round into quarters. To make each empanada, place piece of pie crust on cookie sheet, pressing into cornmeal. Brush center with agave mixture. Spoon rounded 1/3 cup of the chicken mixture in center. Bring long sides of dough together, forming a cone shape. Press to seal, leaving rounded end open. Repeat with remaining pie crust, agave mixture and chicken mixture.
  • Step 4Bake 13 to 18 minutes or until golden brown. Serve empanadas with salsa, sour cream and remaining cilantro.
Bake-Off is a registered trademark of General Mills ©2012 / LAND O LAKES is a registered trademark of Land O’Lakes, Inc. / McCormick and the Mc logo are registered trademarks of McCormick & Company, Incorporated, used by permission.
doughboy doughboy

There's More Where That Came From!

Ratings & Reviews

0-0 of 0

Want To Seriously Up Your Brownie Game?

Brownies are great—and we’ve got a few ways to make them even more amazing.

Let’s Do It

Don’t Miss a Bite!

Stay in the know about our latest recipes, new products, promotions, and more with our monthly newsletter. 

Sign Me Up