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Wednesday, December 24 2014

4    teaspoons   olive oil
1      medium sweet onion, diced (1 cup)
1      Gala apple, peeled and diced
1    bag (9 oz)  fresh baby spinach
1      roasted bone-in chicken breast half
3/4   cup   shredded sharp white cheddar
1/2   teaspoon   plus 1/8 tsp salt
1/4   teaspoon   black pepper
1    pkg (10 oz)  empanada dough wrappers (such as Goya discos), thawed
1      egg, beaten
1    bag (12 oz) frozen corn  frozen corn
3      garlic, minced
2    teaspoons   fresh lemon juice
Heat oven to 400 degrees . In a large skillet, heat 2 tsp of the olive oil over medium heat. Stir in 1/2 cup of the onion and the apple; cook 5 minutes. Stir in 1/2 bag of the spinach. Cook 2 minutes, stirring, until wilted. Transfer mixture to a bowl; cool slightly. Shred chicken and stir into filling, along with cheddar, 1/4 plus 1/8 tsp of the salt and 1/8 tsp of the pepper.
Fill each wrapper with 2 tbsp of the filling. Fold into halfmoons and seal open ends with a fork. Place on a baking sheet and brush tops of empanadas with egg. Bake at 400 degrees for 20 minutes, until golden-brown.
Meanwhile, in same skillet, add remaining 2 tsp oil over medium heat. Stir in remaining 1/2 cup onion and the frozen corn. Cook 5 minutes, until onion is soft and corn is heated through. Stir in garlic; cook 1 minute. Mix in remaining 1/2 bag spinach until wilted, about 2 minutes. Stir in lemon juice, remaining 1/4 tsp salt and remaining 1/8 tsp pepper. Serve empanadas with warm corn salad.

Per Serving: cal. (kcal) 521, Fat, total (g) 18, chol. (mg) 66, sat. fat (g) 7, carb. (g) 72, fiber (g) 5, pro. (g) 24, sodium (mg) 722, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email

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