Chipotle Chicken Empanadas
Ingredients
- 1 medium-sized white onion, diced
- 1 tablespoon olive oil
- 1 can (6 ounces) tomato paste
- ½ cup raisins
- 2 tablespoons dark brown sugar
- 1 pound (about 3 cups) shredded cooked chicken (roasted, grilled, poached or from a store-bought rotisserie chicken)
- 4 to 5 tablespoons Frontera Chipotle Hot Sauce
- ½ teaspoon salt
- 2 packages (15 ounces each) prepared refrigerated pie crusts (such as Pillsbury)
- 1 large egg beaten with 2 tablespoons milk
Organization Tags
Tags easily organize your Recipe Library
Comments