- 12 empanada dough discs.
- 1 lb ground chicken .
- 1 tsp vegetable oil .
- 2 scallion, chopped thin, whites and greens divided.
- 2 garlic cloves, minced .
- 1/2 cup bbq sauce .
- 1 cup shredded mexican cheese.
- Salt and pepper to taste.
- Ranch (optional).
Preheat your oven to 400 degrees.
In a sauté pan, brown your chicken in vegetable oil over medium heat.
Add your garlic and scallion whites and cook for another minute or two.
Stir in your bbq sauce and mix well to combine. Roll out your dough discs a smidge with a rolling pin and begin filling with your chicken on one side.
Top with a little cheese and then fold over and crimp the sides together with a fork.
Repeat this with all 12 discs.
Spray a baking sheet with pam and the tops of your empanadas.
Bake for 22-25 mins.
Serve with extra bbq sauce, scallion & ranch if desired.