Buffalo Chicken Empanadas (KETO)


These Buffalo Chicken Empanadas are a ketogenic friendly twist on a classic empanada. Filled with flavorful shredded chicken and buffalo sauce as hot or mild as you like it, these are perfect for game day or a snack. Buffalo chicken is super easy to make, really flavorful and can be adapted in many ways. Plus, I often find that chicken is dry and boring but with buffalo chicken, I never feel that way. The sauce helps keep it moist and juicy.

These empanadas would be a great addition to your game day spread, they’re easy handheld food, plus wasn’t buffalo chicken invented for game day? The empanada dough can be a little wet so if it’s sticking to your fingers a lot, add more almond flour. If it sticks too much, you won’t be able to form it into shapes or cut it so make sure it’s not overly sticky.



BUFFALO CHICKEN EMPANADAS (KETO)

PREP TIME
20 mins
COOK TIME
12 mins
TOTAL TIME
32 mins

Serves: 2-4

INGREDIENTS

1½ cups mozzarella
3 oz cream cheese
1¼ cup almond flour
1 egg, whisked
Filling:
2 cups shredded chicken
3 tbsp butter, melted
⅓ cup hot sauce

Toppings:
green onions, pico de gallo, extra hot sauce, ranch, blue cheese or sour cream for dipping

INSTRUCTIONS


  1. Preheat oven to 425 degrees.
  2. Add mozzarella and cream cheese to a bowl. Put in the microwave for one minute, take out and stir. Put in the microwave for another minute, stir well. Add in almond flour and egg. Mix to combine well.
  3. The dough will be a little wet but if it is too wet that you can't get it to stop sticking to your fingers, then add a little more almond flour.
  4. Read full recipes here >> mincerepublic.com/buffalo-chicken-empanadas-keto/

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