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Chicken Empanadas & Delicious Flan

Try the signature dish of Costa Rica! Called Empanadas, these seasoned chicken stuffed shells are baked to a crispy finish. Serve with an avocado-tomato salad and traditional rice & beans for a satisfying Central American-inspired meal. Finish with traditional flan. 

Rate & Review

This Avocado and Tomato Salad with Confetti Vinaigrette makes for a colorful display of farm-fresh produce. Avocados and tomatoes take center stage when drizzled with this vibrant, well-seasoned vinaigrette.

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recipe

Ingredients:

  • 1 small red bell pepper, finely chopped
  • 1 small onion, finely chopped
  • 1/2 cup finely chopped fresh cilantro or parsley leaves
  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh lime juice
  • 2 small jalapeños, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
  • 4 medium tomatoes
  • 2 medium ripe avocados

Directions:

COMBINE bell pepper, onion, cilantro, oil, lime juice, jalapeños, garlic and bouillon in medium bowl until well combined. Refrigerate for 30 minutes.

SLICE tomatoes or cut into wedges. Peel and slice avocados. Arrange tomato and avocado slices alternately on top of each other on large platter; drizzle with prepared dressing.

Cooks tips: This dressing is a great accompaniment to sautéed, roasted and grilled meat or seafood. It is also wonderful as a dipping sauce for bread.

reviews

Review This Recipe
  •  Star(s)

    ensalada confeti

    marta cortes from bogota

    Excelente!


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 6

  • Calories: 220
  • Calories from Fat: 170
  • Total Fat: 19g (29% of DV)
  • Saturated Fat: 2.5g (13% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 500mg (21% of DV)
  • Carbohydrates: 13g (4% of DV)
  • Dietary Fiber: 6g (23% of DV)
  • Sugars: 4g
  • Protein: 3g
  • Vitamin A: 35% of DV
  • Vitamin C: 90% of DV
  • Calcium: 4% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

These baked chicken and cheese empanadas are a great way to use up leftover cooked chicken. For best results, do not overfill them or the dough may tear.

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recipe

Ingredients:

  • MASA (DOUGH)
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt (optional)
  • 1/2 cup vegetable shortening
  • 1/2 cup warm NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 1 large egg white lightly beaten with 1 tablespoon water
  • CHICKEN FILLING
  • 2 tablespoons butter
  • 1/4 cup chopped onion
  • 1 clove garlic, finely chopped
  • 1/2 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 1 cup cooked, chopped boneless, skinless chicken breast (about 1 small breast)
  • 1 tablespoon chopped fresh cilantro or herb of your choice
  • 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt (optional)
  • 1 cup (4 oz.) shredded 4 cheese Mexican cheese blend or any shredded cheese

Directions:

FOR DOUGH:
PLACE
flour, baking powder and salt in food processor; process for 5 seconds. Add shortening; process until the mixture looks like cornmeal. With the machine running, add the warm milk through the feed tube; process until dough almost gathers into a ball. (You may need to add a tablespoon or so of water). Transfer to a floured surface; knead for a few seconds. Cover with plastic wrap; let stand for 30 minutes.

FOR CHICKEN FILLING:
HEAT
butter over medium high heat in medium skillet. Cook onion and garlic until onion is softened. Stir in evaporated milk, chicken and bouillon; cook for about 3 minutes. Stir in cheese, mixing well. Remove from heat. Let cool.

PREHEAT oven to 350º F. Lightly grease baking sheet.

FORM dough into 9-inch log; cut into 12 portions about 3/4-inch each. On a lightly floured surface, roll portion with a rolling pin out to 1/4-inch thick. Cut dough into 4-inch circle using a wide-mouth glass, jar or can. (You may get an additional 4 circles by rolling out left over dough). Lightly brush the edge of half the circle with egg white mixture.

PLACE about 1 heaping teaspoon of the chicken filling in the center. Fold half of the circle over to form a half-moon; press the edges together firmly. (Overfilling will cause dough to tear and not seal.) Gently press end of fork into dough to form ridges, if desired. Repeat with remaining dough and filling. Place on prepared baking sheet. Brush tops with egg white mixture. Pierce tops of empanadas once with a fork.

BAKE for about 20 minutes or until lightly browned. Remove from oven; let cool for 5 minutes before serving.

TIP:
Unbaked empanadas may be frozen. Freeze on baking sheet lined with wax paper until hard. Store in freezer containers. Bake frozen; add additional 5 minutes to bake time.

VARIATION:
Fill empanadas with 1 heaping teaspoon of pineapple jam for a sweet treat or try the popular version with Costa Rican white spaghetti squash, chiverre.

reviews

Review This Recipe
  •  Star(s)

    Oh My Chicken....

    nancy wente from canada

    This was so easy to make and so flavorful... It is the BEST recipe that I've come across. Definitely a staple in our house. Takes some time, but well worth the investment. I added extra cheese to the chicken mixture.

  •  Star(s)

    Great tip!

    Glenda Steffee from

    We loved these and I'm impressed that they bake so well instead of fried. Wonderful tip that they can be frozen.

  •  Star(s)

    Yum-O!

    Tina Roy from Luskville, Québec

    Easy to make, baked nicely and I loved the taste - I guess you could put just about anything in them. Will make them again!

  •  Star(s)

    Baked Chicken Empanadas

    Jessica C from ,

    These were very very very good. The crust baked well and browned beautifully. The filling was tasty too. Although I added a little extra spice to mine. Be sure to taste it before you remove it from the stove to make any adjustments.

  •  Star(s)

    top empanadas

    a tico from ,

    Hi all, I love cooking and have done empanadas in past in fact, I bake then an add powdered sugar on top its really good. I will be making this recipe for x-mas and see what happen it looks so good :)

  •  Star(s)

    Outstanding!

    Elsa Johnson from CEDAR PARK, TX

    I tried these chicken empanadas and they were great. Everyone liked them. I also tried them with the pineapple jam and the kids loved them. Next I will try making them with pumpkin. My husband loves pumpkin everything. Thanks for sharing.

  •  Star(s)

    Funky white woman's kitchen.

    Elizabeth Halfman from DAVENPORT, IA

    I love the Mi Cocina Latina web site! We love to travel and we have eaten Latin American dishes. Making these makes me feel like I'm on vacation.

  •  Star(s)

    Great chicken recipe.

    neida torres from BROOKLYN, NY

    I tried the recipe and my husband loved it.


nutrition

Nutrition Facts

Serving Size: 20 empanadas

Servings Per Recipe: 0

  • Calories: 140
  • Calories from Fat: 70
  • Total Fat: 8g (12% of DV)
  • Saturated Fat: 3.5g (16% of DV)
  • Cholesterol: 15mg (5% of DV)
  • Sodium: 130mg (5% of DV)
  • Carbohydrates: 11g (4% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 1g
  • Protein: 5g
  • Vitamin A: 2% of DV
  • Vitamin C: 0% of DV
  • Calcium: 8% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

This is a zesty twist on a basic rice and beans recipe, and can go well in any meal where you wish to add a hearty side.

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recipe

Ingredients:

  • 2 1/2 cups water
  • 1 can (15 ounces) red kidney beans, undrained
  • 1 1/4 cups coconut milk
  • 1 small onion, chopped
  • 1 clove garlic, finely chopped
  • 4 MAGGI Chicken Flavor Bouillon Cubes, crushed
  • 2 sprigs thyme
  • 1 tablespoon butter
  • 2 cups long-grain white rice
  • 1 whole habanero chile
  • Chopped fresh thyme or parsley

Directions:

COMBINE water, beans and liquid, coconut milk, onion, garlic, bouillon, thyme sprigs and butter in large, heavy saucepan. Bring mixture to a boil. Stir in rice; return to a boil.

REDUCE heat to low. Place chile on top. Cover; cook for 20 to 25 minutes or until rice is tender and most of liquid is absorbed.

REMOVE thyme sprigs and chile before serving. Sprinkle with chopped thyme.

reviews

Review This Recipe
  •  Star(s)

    Maggi Jamaican RIce and beans

    Gina Hale from

    This dish was very easy to make yet was lacking in flavor. I added lots of black pepper and garlic but still not crazy about it. My husband ate it up and said he enjoyed!


nutrition

Nutrition Facts

Serving Size: 8 to 10 servings

Servings Per Recipe: 0

    *Percent Daily Values are based on a 2,000 calorie diet.

    Rate & Review

    This Delicious and Light Flan recipe has simple yet tempting flavors. This is perfect for entertaining or special family parties.

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    recipe

    Ingredients:

    • 3/4 cup granulated sugar
    • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
    • 1 can (14 ounces) NESTLÉ LA LECHERA 50% Less Sugar Sweetened Condensed Dairy Product
    • 6 large eggs
    • 1 tablespoon vanilla extract

    Directions:

    PREHEAT oven to 350° F.

    HEAT sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, for 3 to 4 minutes or until dissolved and caramel-colored. Pour onto bottom of 9-inch-round cake pan; quickly swirl around bottom to coat.

    PLACE evaporated milk, La Lechera, eggs and vanilla extract in blender; cover. Blend for 5 seconds. Pour into prepared pan; cover lightly with foil. Place pan in large roasting pan; fill roasting pan with warm water to about 1-inch depth.

    BAKE for 50 minutes or until knife inserted near center comes out clean. Remove flan from water. Cool on wire rack. Refrigerate for 4 hours or overnight.

    TO SERVE, run small spatula around edge of pan. Invert serving plate over pan. Turn over; shake gently to release.

    reviews

    Review This Recipe
    •  Star(s)

      MMMMMMMMM

      Paula R from

      DELICIOSO...ME ENCANTA ESTA RECETA SUPER FACIL...YO LE AÑADI UN POCO D COLOR ROJO PARA ESTAR EN LAS FIESTAS NAVIDEÑAS...

    •  Star(s)

      Excellent

      corrine from Oxnard

      MUY BUENO!!!

    •  Star(s)

      Excellent

      Darlene Buttolph from Anchorage, AK

      I had never made a Flan before but have always like them. This is a keeper and will make again.


    nutrition

    Nutrition Facts

    Serving Size:

    Servings Per Recipe: 8

    • Calories: 270
    • Calories from Fat: 60
    • Total Fat: 6g (10% of DV)
    • Saturated Fat: 3g (14% of DV)
    • Cholesterol: 175mg (58% of DV)
    • Sodium: 190mg (8% of DV)
    • Carbohydrates: 43g (14% of DV)
    • Dietary Fiber: 0g (0% of DV)
    • Sugars: 43g
    • Protein: 9g
    • Vitamin A: 10% of DV
    • Vitamin C: 0% of DV
    • Calcium: 20% of DV
    • Iron: 4% of DV

    *Percent Daily Values are based on a 2,000 calorie diet.

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