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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Colombian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 1 teaspoon olive oil in a small skillet. Saute onion about 5 minutes. Combine leftover chicken, leftover potato, peas and carrots, sauteed onion in a bowl. Set aside. | 2. Heat remaining oil in same skillet and saute tomato, garlic, green onion, cilantro, cumin, sazon, and salt until mushy. Add to chicken mixture and stir to combine. | 3. Place 1 tablespoon in the middle of an empanada disk. Pinch to seal. I start by bringing up the middle then pinching one side closed then moving on to the other side (you can add more filling if there is room, but they must be securely closed). | 4. Heat at least 1 inch of oil in a clean skillet, or use a deep fryer, over medium high heat. Cook empanadas until golden brown on each side, turning once. | 5. Serve withing a couple of hours either hot or at room temperature. | 6. As you eat you can drizzle filling with fresh lime juice, hot pepper sauce, or any piquant sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1	cup	cut	-	-	-	-
potato	1/2	cup	cooked cut	57.75	13.1175	1.5375	0.0675
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
pea carrot	1/2	cup	cooked	48.45	10.812000000000001	2.7668	0.3443
tomato	1/4	cup	diced canned	10.35	2.295	0.54	0.09
green onion	2		chopped	38.34	8.1508	1.3774	0.6674
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
cilantro	1	teaspoon	minced	0.0767	0.0122	0.0071	0.0017
cumin	1/4	teaspoon	ground	1.9688	0.2323	0.0935	0.1169
sazon goya	1/2	ounce		12.6083	0.0	2.805	0.0708
salt				-	-	-	-
olive oil	1	tablespoon	divided	119.34	0.0	0.0	13.5
canola oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.