These empanadas are great as a main dish, a starter, or an addition to any meal.
Ingredients:
2 small breast of cooked chicken
2 tsp of olive oil
1 medium onion
7.5 oz. of drained canned corn
15 oz. of canned black beans (strain and wash)
1 cup salsa
hot sauce (optional)
1/4 cup green onions
3 cans of crescent rolls
Directions:
First, preheat oven to 375 degrees and drizzle olive oil into pan and heat up. Then, chop up onion and place into hot pan and reduce heat to medium stirring until slightly brown. Add corn and cook for about 1 minute. Then, add black beans, salsa, green onion, and 2 splashes of hot sauce (more or less to taste). Stir in chicken, remove from heat. Roll out 12 crescents so they are flat triangles. Add 1-1 1/2 spoonfuls on top of rolls away from the edges. Now, place the other rolls flat on top of each filled roll and pinch together sides so there are no openings. Bake for 10-15 minutes or until golden brown.
Number of Servings: 12
