CHICKEN PESTO EMPANADAS | How to Make Authentic South American Empanadas for a Crowd!

pesto sauce

🥗Healthier: homemade basil sauce

💰Cheaper: spinach and nut spread

Homemade sauce can reduce preservatives and costs.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella lowers fat content.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often more affordable.

black olives

🥗Healthier: green olives

💰Cheaper: capers

Capers provide a similar briny flavor.

Season chicken breasts and place in a crock pot on low for about four hours.

Shred the cooked chicken once ready.

Dice the onion and peppers, removing seeds from the peppers.

In a pan, add oil and sauté the diced peppers and onions until translucent.

Add the shredded chicken, frozen corn, and pesto sauce to the pan.

Season with salt and pepper, then add the roux made from butter, flour, and milk to thicken the mixture.

Mix in the Mexican blend cheese to the chicken mixture.

Lay out empanada discs and fill with the chicken mixture, pinching to seal them.

Whisk an egg and brush it over the empanadas for color.

Preheat the oven to 350°F and bake for 45 minutes to an hour until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens