Smoked Paprika Chicken Empanada
Explore the savory side of the empanada with this intricately flavored dish. Hearty American fillings, a crispy Mexican wrap and a Mediterranean dipping sauce combine to bring something unexpected to your dinner table.
- 4 Mission® Artisan® Corn & Whole Wheat Tortillas
- 1 1/4 cups Diced butternut squash
- 6 Garlic cloves
- Non-stick cooking spray as needed
- 3 tbsp. Sherry vinegar
- 3 tbsp. Honey
- 3 tbsp. Smoked paprika
- 2/3 cup Rotisserie chicken breast, skin removed and shredded
- 2 tbsp. Slivered almonds, toasted
- 2 tbsp. Golden raisins
- 1 Egg, large
- 1 tsp. Water
- 1/4 cup Cilantro, finely chopped (divided)
- 1/2 cup Strained Greek yogurt
- 1 tbsp. Ground cumin
- 2 tbsp. Lemon juice, fresh squeezed
- Preheat a conventional oven to 400ºF.
- In small mixing bowl, combine diced butternut squash and garlic cloves, tossing while coating with non-stick spray.
- Spread squash mixture in a single even layer across a non-stick baking pan.
- Roast in preheated oven for 35 minutes. Remove from oven and set aside.
- Lower oven temperature to 350ºF.
- Meanwhile, combine roasted garlic cloves, sherry vinegar and smoked paprika in a blender or food processor. Puree until sauce is smooth; set aside.
- In a second small mixing bowl, whisk a teaspoon of water into egg until well combined; set aside.
- Combine shredded chicken, raisins, almonds, roasted squash and reserved sauce in a non-stick sauté pan over medium-low heat for 4 minutes or until chicken is heated through.
- In the meantime, lay four Mission® Artisan® Corn & Whole Wheat Tortillas on a flat work surface, divide warm chicken mixture evenly over center of tortillas, brush outer edge of tortilla and gently fold to enclose fillings in half circle shape.
- Press edges to make a good seal. Repeat with remaining tortillas and fillings.
- Transfer empanadas to a non-stick baking pan and brush entire tops with egg wash.
- Bake in oven for 10 minutes or until golden and flaky.
- Meanwhile, combine Greek yogurt, cumin, lemon juice and cilantro in a small mixing bowl; serve with each empanada.