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Before you jump to Chicken mini empanadas recipe, you may want to read this short interesting healthy tips about Some Foods That Are Good For Your Heart.
You already realize that the body calls for the heart to be healthy. After all, if your heart isn’t healthy then the rest of you isn’t going to be healthy too. You already know that getting regular exercise and adopting a healthy lifestyle both factor to a great extent into the overall health of your heart. Do you know, however, that there are several foods that can help your heart be healthier? Keep on reading to learn which foods are best for your heart.
Be aware that is among the heartiest meats that you can eat. You already know this as, by now, you’ve probably been taught to consume fish at least twice a week. This is especially true for those suffering from heart problems or are worrying that their hearts aren’t healthy. Know that fish has lots of Omega 3’s which are what enables your body to process bad cholesterol. Eat fish at least two times per week.
There are lots of foods that you can include in your diet that are beneficial for your body. No doubt, the foods mentioned in this article can help your body in numerous ways. They are especially good, though, for promoting a healthy heart. Start eating these hearty foods daily. Your heart will benefit from it!
We hope you got benefit from reading it, now let’s go back to chicken mini empanadas recipe. To cook chicken mini empanadas you only need 6 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to cook Chicken mini empanadas:
- Get 2 packages ready to bake pie crusts (4 9" rounds)
- You need 9 oz package short cuts chicken breast, chopped
- Get 3/4 cup chunky salsa
- You need 3 oz can sliced ripe olives
- Use 3/4 cup shredded Mexican cheese blend
- Get Extra salsa, sour cream, and guacamole for serving (optional)
Steps to make Chicken mini empanadas:
- Remove pie crusts from packaging and let warm at room temperature for 15 mins
- Preheat oven to 400.
- In medium saucepan, combine chicken, salsa, and olives. Bring to boil, then simmer over medium heat for 5 mins. Remove from heat.
- Lay pie crusts on flat surface, and cut into 3-3 1/2 inch rounds. Each crust will yield 8 - you will need to roll the scraps for the last one.
- Place a teaspoon of chicken mixture on each of the 36 rounds. Top each one with cheese, evenly distributed. Fold the circles in half, and press edges together with fork to seal.
- Place empanadas on parchment lined baking sheets and bake for 15 mins or until golden. Serve hot with salsa, sour cream, or guacamole, if desired.
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