Salsa Verde Chicken Empanadas – Made with a Beefer

I can’t believe it’s almost time for the Super Bo—er, Big Game already! As I sit here thinking about the teams I’d like to see in the big game, I’m also thinking about who I want to invite and what kind of food I want to serve at my Super Bowl party! Limited guest lists and social distancing are still a thing unfortunately, so individual servings and portable foods are going to be especially important this year. What we’ve always called “finger foods” are now more relevant than ever, although we may need to give them a more pandemic appropriate name. The Beefer is perfect for ‘Big Game’ parties because they’re portable, quick, easy, and they always yield the perfect size portions for portable foods! No matter where you’re celebrating ‘Big Game’ this year, making these Green Chile Chicken Empanadas will be a breeze with the Beefer!

Ingredients for Salsa Verde Chicken Empanadas

  • 2 packages of ready-made pizza dough (14oz. Each)
  • 1 lb. Boneless skinless chicken breasts, chopped
  • 1/4 cup salsa verde
  • 1/2 cup shredded Monterrey jack cheese
  • 1/2 tsp. Cooper Duper and Pepper

STEP 1. Heat The Beefer to high heat. Place The Beefer Pizza Stone on the very bottom to pre-heat. If your pizza stone is new and not well seasoned, rub a thin coat of olive oil over the top of the stone before placing it into The Beefer.

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STEPPlace the chicken onto a Beefer Gastro Tray and sprinkle with Cooper’s Provisions Smoked Sea Salt and Pepper. Place the tray halfway down in The Beefer and cook the chicken for 2-3 minutes. Remove the tray, pour in the salsa verde:

STEP 3 Stir and replace the tray into the Beefer for another 2-3 minutes, until the chicken is browned and cooked through. Remove from the heat and set aside:

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STEP 4Roll out the pizza dough and use a large drinking glass or 4” biscuit cutter to cut circles into the dough:

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STEP 5Place a small spoonful of the chicken mixture into the center of the dough rounds and top with a pinch of cheese:

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STEP 6Fold the dough over so the edges meet:

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STEP 7Press with a fork to crimp the edges to seal. Each sheet of pizza dough should make 6 to 8 empanadas:

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STEP Turn the heat down to low before putting the empanadas into the Beefer. Place the empanadas onto the pizza stone in the bottom of the Beefer:

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STEP 9 Cook them for about three minutes on each side, Until the dough is browned and cooked through. Transfer to a serving tray and enjoy!

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Look at this!

 

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