Chicken Empandas

Name: Chicken Empandas
Ingredients: 1 c. cooked and chopped chicken breast; 1 (4 oz.) can chopped and drained green chilies; 1/2 c. 1% low-fat cottage cheese; 1/4 c. + 1 oz. shredded low-fat Monterey Jack cheese; 3 Tbsp. low-fat margarine; 1/4 c. cold water; 1/4 c. corn meal; 1/4 tsp. ground red pepper; 2 tsp. skim milk; 3/4 c. flour; 2 tsp. corn meal; 1 Tbsp. flour

12 ingredients

8 steps

Ingredients

1 c. cooked and chopped chicken breast
1 (4 oz.) can chopped and drained green chilies
1/2 c. 1% low-fat cottage cheese
1/4 c. + 1 oz. shredded low-fat Monterey Jack cheese
3 Tbsp. low-fat margarine
1/4 c. cold water
1/4 c. corn meal
1/4 tsp. ground red pepper
2 tsp. skim milk
3/4 c. flour
2 tsp. corn meal
1 Tbsp. flour

Directions

1

Combine chicken, chilies, cottage cheese and Monterey Jack cheese in medium bowl; stir well.
2

Set aside.
3

Combine 3/4 cup flour, 1/4 cup corn meal and red pepper in a large bowl.
4

Cut in margarine with a pastry blender until mixture is like coarse corn meal.
5

Sprinkle cold water, 1 tablespoon at a time, evenly over surface of mixture.
6

Stir with fork until dry ingredients are moistened.
7

Shape into a ball.
8

Cover and chill 10 minutes.