Healthier Empanadas with Low Fat Chipotle Ranch Dip

Empanadas have become a favorite easy recipe whenever I make a roast chicken or turkey.  Traditionally empanadas are stuffed with beef and cheese, then deep fried. But this version is made healthier by baking the empanadas, using roast chicken or turkey breast, adding beans and less cheese.

You may be able to make it even healthier by using your own healthy pie crust recipe, but with 4 kids, I don't have time to make my own pie crust, so I use the pre-made refrigerated pie crusts that come rolled up.

I like to serve it with a low fat chipotle ranch dip and homemade guacamole. I also serve a salad for the adults and carrot sticks for the kids.

Healthier Empanadas with Low Fat Ranch Dip

2 cups of shredded roasted turkey or chicken breast
1 15 oz can of black beans drained and rinsed
1/2  cup of salsa
1/4  cup of low fat shredded sharp cheddar cheese
1/4 cup of low fat shredded Monterrey Jack cheese
2 tbs fresh chopped cilantro
1/2 tsp of cumin

2 refrigerated pie crusts

Preheat oven to 425 degrees. While oven is preheating, combine all of the ingredients, EXCEPT the pie crust in a large bowl, mix gently.

Using a cutter or a small bowl that is 4" in diameter, cut 6 circles from each pie crust. You may need to piece together a few leftover pieces. I usually get 5 and have to make a pieced up one.

Take about 2-3 TBS of empanada filling and place in center of each dough circle. Fold over and then crimp edge with a small fork. Place on cookie sheet. Using a sharp knife, cut a small slit on top of each emapanada to vent. 

Cook in oven at 425 for about 15 minutes or until golden brown. Serves 4-6 depending on if you take 2 or 3 empandas. I usually eat 2.

Low Fat Chipotle Ranch Dip

1/4 cup of low fat ranch dressing
1-2 tsp of chipotle powder (2 tsp or more if you like spicy)

mix in small bowl and serve with empanadas or raw veggies.

Let me know if you try this reciep and how you like it by leaving a comment below.