Thursday, December 16, 2010

End Zone Empanadas with Roasted Red Pepper - Poblano Dip


WHY...it's the Ultimate Football Recipe Challenge By Swanson! How bout' bite size Empanadas? Do you think it could be the total touchdown recipe? I do!  Check out my
End Zone Empanadas and tell me what you think of my recipe, leave a comment.


Hey Readers, it's me Cathy. I love, love this month of holidays and football season, so exciting! And what's even more exciting then that you ask? Well, I have been invited to partake in creating an original recipe to compete against other Bloggers for the best Football/Tailgate recipe using Swanson Premium Chunk Chicken. This contest is all about fab food created for Football Foodie Mania Season.

So what the next step, whats the prize you say?-- An all-inclusive trip to visit the Campbell’s Kitchen and a chance to be featured on Campbell’s Kitchen.com. Three Bloggers will be chosen based on creativity, use of the ingredients and reader engagement to travel to the Campbell’s Test Kitchen, meet the chefs, tour the facilities and prepare their winning recipes for a select panel of Campbell’s judges {now that's cool}. Then one winner will be chosen and featured on Campbell’s Kitchen.com, one of the premier recipe sites with tons and tons of visitors per month. Plus given the title “Ultimate Swanson Football Recipe Champion 2011. Exciting - Wow-za!! And here's some more Wow-za news- that's about YOU the Reader.  Let's just say-- I am one of the selected Finalist who visit Campbell’s Kitchen, I also win a $250 shopping spree in the exclusive Campbell’s Kitchen store for you my Readers! YEA! My shopping bags will be chock full of wonderful kitchen tools and gadgets and wild yummy Campbell's memorabilia to come home with me and give to you my Readers as a major mother load giveaway!!!


So Readers "GET YOUR GAME ON", the more comments and conversation about my original recipe End Zone Empanadas we have, the better chance you gain to WIN that $250 shopping bag  of clever kitchened collections! Do you like my combo of ingredients? Would YOU add or minus something from the recipe? Have you already conjure up your own Football Fantasy Food with Swanson Premium Chicken Chunk? Talk to me!! I love hearing from you all, it's so much fun and you can benefit from the fun - we have until January 3rd so lets get chatting once you have checked out my recipe below!


END ZONE EMPANADAS a killer recipe for Football & Foodie Fans, or get your Tailgate on!

The Recipe:  Break out the savory, spicy favorites for your Super Bowl Gathering!    I’m talking big bites of tasty Swanson chicken breast, captured in the baked crisp crust of a Mini Empanada, just oozing melted cheese and goodness. Now dip this Mini in the cool Roasted Red Pepper Crème for the ultimate Touch Down Taste!  W H A T?  You don’t want to be missing the game or the fabulous Super Bowl commercials getting stuck in the kitchen?   No Problem, try this power play!   Make the Empanadas in advance and freeze them.  Thaw at room temperature day of game, and bake just before ready to serve.  Plus, the Dipping Creme can be made in a few days in advance.  You are now a Free Agent to watch the big game, it’s a guaranteed score.
 
End Zone Empanadas with Roasted Red Pepper - Poblano Dip

Prep Time: 15 minutes    -    Baking Time: 10 minutes     -    Quantity: 24 Mini Empanadas
Pre Heat Oven: 400 degrees

Empanada Recipe
1 – 18 oz. package frozen Empanada Wraps {disc’s}  - thawed
½ cup canned yellow corn – drained
1 – 12 oz. can Swanson White Premium Chunk Chicken Breast - drained
1 - 7 oz. can {1 cup} Verde Salsa  {green salsa-canned}
2 cups Mexican style Shredded Cheese
1 Egg White + 1 Tblsp. water
2 Scallions {green tops chopped}
Cooking Spray Oil
Note to self:  I prefer the Corn Empanada Wraps vs. the Flour Empanada Wraps.  Both are tasty but the Corn Wrap offers more texture and color. 

Roasted Red Pepper - Poblano Dip Recipe
1 cup Roasted Red Peppers {jar variety} rough chopped
½  of a fresh lime – juice squeezed
1 cup Reduced Fat Sour Cream
2 Tblsp. Poblano Peppers, finely diced
 2 Tblsp. finely chopped Cilantro  

Preparation for Empanada Filling:  In a large mixing bowl blend together drained corn, chicken chunks, verde salsa, chopped scallions and shredded cheese.  Set aside.  In small bowl whisk together egg white and water and set aside.
Preparation for Roasted Red Pepper Poblano Dip: You can do this in a food processor or in a bowl.  My preference is the processor, it helps the dip obtain a light pink color when blending in the red peppers.  If you choose to hand mix, then cut red peppers into finely chopped pieces and mix all ingredients together .
*In a food processor quick pulse the lime juice and sour cream together for a second. Add the red peppers and poblano peppers to the sour cream mixture. Pulsing for a few seconds until the red peppers are finely chopped {not puree’d} and the mixture has turned a soft pink color. Place mixture into a bowl and blend in most of your chopped cilantro.  Cover bowl with foil or clear wrap and refrigerate. P.S. I like to garnish my plate with a sprinkle of chopped cilantro… so save a touch of your chopped cilantro for the final touch.

Place a thawed Empanada disc on a cutting board. Take 2 rounded tablespoons full of the Filling mix and place each mound of the mix about a ¼ of an inch from the edge of the disc, but leaving a good inch separating each mound horizontally on the disc.  Brush edge of disc lightly with water.  Fold dough over filling to form a pocket. Now slice the pocket in half vertically which creates 2 cute little Empanada's {pictures!  Use a fork or a pastry wheel, crimp edges of pastry to seal.   Place Empanada’s on a foil lined cookie sheet that has been lightly sprayed with cooking oil and a sprinkle of salt and pepper onto the sprayed foil liner.  Brush each Empanada with the egg wash {water-egg mixture}.

Bake in center of oven for 10 minutes or until puffy and golden. Serve warm with Dipping Sauce, garnish plate with whole peppers and finely chopped cilantro.  Touch Down!

57 comments:

  1. Looks Great Cathy. It would be a perfect appetizer for a Christmas Party. You come up with the best recipes. Yummy!

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  2. I love the combination but I wonder how a little chopped onion and green pepper would taste in them??

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  3. I really like the ease of the frozen empanada Wraps and especially the SWANSON canned chicken. It's quick and easy and is so delicious. I love recipes like this where you can put them together quickly and easily.

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  4. I also like the fact that you bake them instead of frying them. It's so much healthier for you.

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  5. Touch down indeed my Hazzard! great job. Does the dip have to be warm or could it be served chilled?

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  6. Also what about after you do the egg wash sprinkle them with a little sea salt help get a cood crunch on the top! Yumm-o great recipe and I will def be making a batch of these for the Super bowl as well as the OSU Sugar Bowl game Jan 4th.

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  7. I love this recipe, it's simple enough that almost anyone could put it together but sill looks "fancy" with the dips on a fun plate. :)

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  8. Good luck Sticky Buns! Your End Zone Empanadas sounds great and looks so awesome to eat! Wish I could jump into that picture and grab me a bite!

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  9. IDEA: How about heating the dip and adding the new Philly Cooking Cream in place of the sour cream in the dip recipe? You could either use the Santa Fe, or the original. I bet it would be just as good served cold thought too with the new Philly Cooking Cream! :-)

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  10. Looks super easy and fantastic tasting!!

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  11. Coleen, You are a fantastic cook with great ideas! Do you have any idea where you can find the fancy wax paper sheets {their usually in a gingham print or so] to put inside your basket or wrap the Empanadas in? I checked Michaels - no go. Suggestions???

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  12. Donna! I soo love the Santa Fe, but I wanted a cool light taste to the dip for the salsa-y'ness thats in the warm Empanada. BUT I think you could def. make a hot dip with the Santa Fe - have it as another side dish with some crisp cucumber slices or something...what do you think?

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  13. Donna.. YA GOTTA try the Swanson premium canned white chicken chunks.. so easy to use.. in espensive, heart healthy, no preservatives and great taste! When you make a dish with the Swanson chicken.. let me now and I ll feature YOU and your recipe on my blog! ^&

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  14. Mandy. quick easy inepensive satifying and looks like it took all day! GOTTA love it!

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  15. Ann. SEA SALT! Brilliant idea! I love how it sort of crystalizes over pastry keeping a shimmery look to your pastry. Gotta say I did season the foil with cracked black pepper and sea salt, but next batch I'm going with your cookin' words of wisdom~

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  16. Debbie. SO glad you know about the SWANSON CHICKEN PREMIUM CHUNK. Tell me what recipes you have tryed with it! Will any of your recipes work for Super Bowl or big games that just want that tasty chicken by Swanson in them?

    Peppers, onions - YES! That would certainly sweeten the deal~! Thats the beauty of Empanadas, almost anything you have in your crisper drawer works great!

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  17. Donna! Another thought on the Santa Fe --if we wanteda lighter texture to the dipping sauce we could skip the Pablano and Roasted peppers I put in mine, then just use 1/2 of the Santa Fe mixtured blende into 1/2 of the light sour cream, the Santa Fe already has lots of zip- that too would be perfect

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  18. So I am thinking you have an award winning dish here:) I want to try these for new years

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  19. Also- did you use the kraft cheese with a touch of philly? If not that would make them extra gooey:)

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  20. Another great idea i think would be serve it with an additional sauce maybe? What about with a fiesta ranch style dip?

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  21. When I make mine I am going to try throwing in some blackbeans to add extra texture to the SWANSON chicken and corn filling:)

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  22. Cathy- Did you think about using some rotel in your swanson chicken filling? You know you could add extra flair by using the mexican or the hot flavors!! Just a thought!!

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  23. So awesome, Cathy! You have such great recipes and ideas. Love empanadas!

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  24. ALEXIS. Stellar idea~ the Fiesta Ranch Dip.. that brings a nice cool ending to a spicy bite! Black beans? makes it extra healthy - wish I liked black beans [uggh.. I could make them 1/2 and 1/.. some for me some for bean lovers. YA KNOW what I did usethe new Philly infused shredded cheese.. just awesome clings to the Wanson like peanut butter does to jelly. COME cook with me anytime~!

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  25. oops!!! NOW Wanson........but SWANSON..oh geezzz
    typos

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  26. looks yummm!!! you could also use the philly creme! the mexican flavor!

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  27. hey cath, receipe sounds delish but then all your goodies are delish & i have tried quite a lot of them over the years at all you wonderful christmas parties love ya sue

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  28. Oh My Goodness! These look and sound wonderful, I just want to reach into the screen and grab some to eat :)) Great Post!

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  29. OMG I want one NOW, I am trying these this week you are a great cook girlfriend! Love your blog!

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  30. Loved the Empanada's. They were within my abilities in the kitchen. Great taste and easy to make. What is next?

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  31. cath, this is a great idea for newyears eve app quick& easy sue

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  32. Cathy, the only place I can think of that might have them is BJ's.

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  33. hey hazzard re the texture of your dipping sauce don't forggo the peppers just put it all in a food processor or blender and blend till smooth. that way your can preserve your depth of flavor without sacrificing your texture

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  34. also here is a twist for your sauce try adding a smikey bacon to the mix and or a dash of liquid smoke for a great taste. I'd go with a smokey bacon and blend till smooth and or use some of the rendered bacon drippings instead of the bacon slice. mabye just a tablespoon for some great flavor!!! use the bacon srips crumpled up and inside your empanada!!! I'm on a bacon kick this week! LOL

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  35. Every time I look at this recipe my mouth waters. Love the ideas of the other readers, especially the bacon....bring on the bacon and pork fat!!! lol

    Love it Cathy!

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  36. Cathy,
    I use the SWANSONS PREMIUM CHUNK CHICKEN for so many things. It's so quick and easy to use and delicious. I especially like to use it for my Hot Wing Chicken Dip and for the Hot Wing Wontons I make. I also use it for my chicken salad and for chicken tacos and burritos. Oh yea, don't forget the chicken quesadillas. YUM, I'm making myself hungry again. lol

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  37. How about a chicken pot pie??? Or homemade chicken soup? Ok, gotta go because I could go on forever.

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  38. It looks scrumptious!...the scallions will give it a nice kick!
    Nancy

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  39. I'd leave the fat in the sour cream and replace the cilantra with chopped parsley. I don't like cilantra! But otherwise this recipe sounds amazing!

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  40. cathy, my john can't wait for me to make these it's such an easy dish iwoukd like to try that newcooking cream in the southwest flavor i bet that would be good with the empanads

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  41. Cathy, I commented on this a dew days ago but for some reason it is not here. Anywho these look awesome! We are having finger foods tomorrow at my in-laws Chrsitmas gathering, and I am making these!! I went to the store today to get the ingreidntes. They look yummy!!

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  42. CATHYS RESPONSE TO:
    April! Do tell, what did u think of the recipe when you tried it? I LOV the aspect of pre make-freeze, then "ease" day of game! Deb-- great ideas, but Im thinking fingerfood for the BIG Games rather then soups and chicken pot pies., Although I am a SOUP LOVER & CHICKEN POT PIE - is over the moon, my favorites. Susan YEA to substituting Southwest creme. Ann - absolutely - press the PULSE BUTTON & away we whizz with instense flavors. YA WHOoo!

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  43. Hey cathy what if you took the chicken and cooked it up fajita style and added some black beans before sealing up the empanada?

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  44. honestly though I think your receipe is perfect just the way it is without any additional tinkering. Thereare an infinate number of things you can do but this is a stand alone good one so why look to screw it up with second guessing! Keep up the good work and the good blogging! Can't wait for a hot plate of these yummies!

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  45. Good idea on how to incorporate the Santa Fe Cooking Creme into your dip recipe Cathy. I did not taste that one yet--it must be very zippy on it's own, hey! Yeah and adding crisp and cool cukes is a "cool" idea!

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  46. I made a mean CHICKEN ENCHILADA BAKE that uses 1 can (8 ounces) Swanson Chunk Chicken Breast. I want to start playing around with my recipe to try to make it even easier, and more tasty, with incorporating the new Santa Fe Philly Cooking Cream. :-)

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  47. Hey, how about some Hot Buffalo Chicken Sliders made easy with using canned Swanson Chunk Chicken Breast! That would be a game day winner like your END ZONE EMPANADAS are Cathy!

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  48. Yum looks so good. Thanks for posting this. My mind is already thinking super bowl now that the holidays over, and i want to do something new and different this year. Empanadas look so yummy

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  49. Oh my goodness- I want these RIGHT NOW!!! And you know I love an empanada! I wll be trying these at my next football party!

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  50. Yummy! This will go great with the Ravens play off game!

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  51. Congrats Cathy! These look amazing & I can't wait to try them. Love the Swanson Chicken Breast. My Mom uses it all the time to Save time making her chicken salad. It is delicious!

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  52. Donna - love your idea about the Santa Fe Cooking Creme....YUM!

    Dee

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  53. so yes I agree with the santa fe cooking creme!!! That stuff is amazing and will make any dish rock!!!

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  54. also- I was in the store the other day and was looking for the hidden valley ranch dip mix. Well they have a Santa Fe style dip as well. I thought to myself- how perfect would that be with Cathy's dish! It would be perfect to use for people who are on a tighter schedule. Just whip it with some sour cream and there you have it!!!!

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  55. At my local super market they have in the fresh garden section already pre chopped onions/peppers/tomatoes/etc. I used that when I tried this receipe because I love the quick and easy tricks:)

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  56. At our next get together I plan on twisting this up a bit- I am going to use SWANSON chicken of course and rather than empanadas I want to try wonton wrappers in its place for a lighter flaky crust. I am going to also try adding the black beans too!

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