Hi Bud:
These sound good. I like the addition of raisins and the spice combination. I have some pie dough in the freezer and some ground turkey. Might give them a try. Thanks for sharing!
Love,
Dad
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Chicken Zucchini Empanadas
I have zucchini from friends & family that needs to be used. I have also been craving Mexican food. So, I decided to incorporate the two for dinner. The chilis are very mild & have a smokey sweet flavor. Think a mildly smokey-spicy raisin. My kids ate this dish without one comment of it being too spicy. Ingredients
- 1 Lb. ground chicken breast
- 4 Tbsp. clarified butter
- 1 large dried ancho-pasilla chili
- 1/4 C. golden raisins
- 1/2 large sweet onion, diced
- 1/4 C. canned crushed tomatos
- 1 packed heaping cup shredded zucchini
- 1 tsp. ground cumin
- 1/2 tsp. kosher salt
- 2 Tbsp. apple cider vinegr
- 1 Tbsp. dark brown suar
- 1 14.1 oz. box ready made pie crust
Directions
- Pre-heat oven to 375 degrees
- Boil enough water to cover chili. Pour boiling water over chili & weigh down. Allow to soak at least 15 minutes. Once soft, remove from water & mince. To lower spicy level you can scrape out seeds.
- Heat clarified butter over medium to medium high heat. Add diced onion & raisins & cook until soft & golden. Add ground chicken.
- When chicken is almost done add zucchini, spices, chili, vinegar, sugar & tomatos. Allow to cook until chicken is done & there is almost no sauce. Allow to cool for easier handling.
- Set aside 1 1/2 cups of filling for another use.
- Using a 4" biscut cutter cut out 16 rounds from dough. Top a round with 1/4 cup filling. Top with another round & seal edges using a fork. Poke vent holes in top.
- Place filled empanadas onto baking sheet spraye with non stick cooking spray & lightly spray top of empanadas.
- Bake for 15-18 minutes or until golden brown.
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