Baked Buffalo Chicken Empanadas

About This Recipe

Creamy buffalo chicken inside crispy 2-ingredient dough. 

Ingredients

• 1 C 120g All Purpose Flour
• 2/3 C 150g Fat Free Greek Yogurt
• 3 oz Chicken Breast (cooked and shredded)
• 2 oz Fat Free Cream Cheese (or 1/3 fat cream cheese (room temp or softened))
• 2 Tbsp 30mL Buffalo Sauce
• 2 tsp Ranch Seasoning
• 1/2 Tbsp 8g Olive Oil, or your choice of oil

Instructions

1. Preheat oven to 400F and line a baking sheet with parchment paper or a nonstick mat.
2. Add the flour and Greek yogurt to a food processor and blend until you can form a ball of dough. (You can also mix by hand.)
3. Spray the parchment paper with a bit of cooking spray and roll the dough into a large rectangle (about 11x8).
4. Mix the cream cheese, cooked chicken, buffalo sauce, and ranch seasoning together in a small bowl.
5. Cut the dough into 4 equal pieces and add 1/4th of the buffalo chicken mixture to each piece near the center cut line.
6. Fold the other half of the dough over, sealing the edges all the way around.
7. Use a fork to crimp the edges to further seal the empanadas and brush the olive oil over each empanada.
8. Bake for 18-22 minutes or until the tops are golden brown. (Air fry for 14-16 minutes at 375.)