I know, I know, this post should have been written before the Super Bowl. It wasn’t. I had a sick kid, and while I made these for a superbowl party, sadly, I couldn’t attend the party. But I did save some of these for myself so I could eat them while watching Downton Abbey, instead of the Superbowl.
I love empanadas (I’m sure you’ve gathered this) and my husband loves buffalo chicken anything. So I decided to combine the two for the super bowl.
First I made a round of my Garden Style Empanadas, then I made a Buffalo Chicken Style Empanada.
This is actually a really simple recipe, and not really my own. It’s the buffalo chicken dip on the back of the Frank Red Hots bottle, which I then put into an empanada disc and fried. I know. I’m a genius.
This is what you’ll need;
1 pkg Goya Empanada Discs (10)
8 oz cream cheese softened
1/2 cup ranch dressing
1/2 cup Frank’s RedHot Sauce
1/2 cup shredded cheddar cheese
2 cups shredded cooked chicken
Combine all ingredients in a bowl. Place 2 tea in the center of each disc. Pinch to seal with your fingers to form a half moon. Then press the edges on both sides with a fork to double seal (and so that it looks pretty).
Fry in 3 tbsp. oil 2 minutes on each side. Serve warm with extra Ranch dressing.