BUFFALO CHICKEN EMPANADAS (KETO) #lowcarb #gameday

These Buffalo Chicken Empanadas are a ketogenic benevolent contort on an exemplary empanada. Loaded up with tasty destroyed chicken and bison sauce as hot or mellow as you like it, these are ideal for diversion day or a tidbit.

Wild ox chicken is excessively simple to make, extremely tasty and can be adjusted from multiple points of view. Also, I regularly locate that chicken is dry and exhausting however with wild ox chicken, I never feel that way. The sauce helps keep it clammy and delicious.

So when I thought of an empanada formula, I realized I needed to make a variety with wild ox chicken as well. It loans itself great to an empanada! Delicate batter brimming with wild ox chicken overflowing with flavor plunged in your most loved sauce, blue cheddar for a few, unquestionably a farm or acrid cream for me. Top with some green onions for a bit of something additional.

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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. Roll the dough flat with a rolling pin or with a piece of plastic wrap on top and use a wine bottle.
5. Once you've rolled it flat, about ¼" thick, use a bowl to cut circle shapes.
6. For excess dough, form into a ball then roll out again and repeat the process until all the dough has been used.
7. Lay on a lightly greased cooking sheet or use a silicone baking mat.
8. For chicken, mix shredded chicken with buffalo sauce. Place a spoonful into each circle on one half and then fold the other half over. Make sure to press down firmly on the edges. You can also slightly roll the edges to make sure they're combined well.
9. Once you've made all the empanadas, cook at 425 degrees for 12 minutes until starting to turn golden brown.

For more detail : bit.ly/2IxPQ9m

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