Leftover Empanadas

(Easy AF To Make - Easier To Eat)

What You’ll Need:

2 cups of pre-cooked shredded chicken

½ cup of whole kernel corn

½ cup of beans

½ cup of diced tomatoes

1 cup of shredded cheese

½ cup of pre-cooked rice

1 pack (of 10) empanada shells or use this recipe to make your own.

Season With

1 tablespoon of salt

1 tablespoon of pepper

1 tablespoon of garlic

2 tablespoon of all-purpose Seasoning (Sazon)

1 teaspoon of lemon juice

Short on time or funds? Most of these ingredients can be subbed for canned goods or leftovers from takeout. Don't be afraid to use them!

1. Heat 2 1/2 cups of vegetable oil in a medium-sized frying pan over medium heat until it's hot but not smoking. Should take just a few minutes.

2. Next, grab a large mixing bowl and toss all of your ingredients (excluding the shells) and seasonings (leave half of the Sazon seasoning out for later) in. Mix that shit up until it's nice and blended and the seasoning covers everything.

3. Take each shell and lay them on a flat surface. Using a teaspoon, add your ingredient mixture to the center of the shell, about 1 1/2 teaspoons should do it.

4. Using your fingers, take the edge of one side of the shell and fold it over. Press down on the edges until they are sealed tight. Or, you can fold and roll the edges. Whatever works for you. Repeat until the mixture is gone.

5. Add the empanadas to the oil and cook on each side for 2-3 minutes or until golden brown.

6. Remove and drain excess fat on a paper towel and season the outside with the leftover Sazon or all-purpose seasoning.

7. Boom, that's it. Easy AF empanadas!
   

Tasty Right?

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