Corn COLOMBIAN CHICKEN Mini-Empanada
- Empanada MINI Colombiana de Pollo
- Keep Frozen
- Cook Thoroughly
- Made in USA
FILLING: Potatoes (Palm Oil, Dextrose, Sodium Acid Pyrophosphate to maintain color), Shredded Chicken Breasts, Seasoning Blend (Salt, Dehydrated Garlic and Onion, Spices, Disodium Guanylate and Inosinate, Paprika and Tricalcium Phosphate (as an anti-caking agent)), Chicken Flavor (Salt, Maltodextrin (from corn) Sugar, Dextrose, Corn Starch, Palm Oil, turmeric, disodium inosinate), Black Pepper, Cumin, Salt, Yellow Color (Yellow Corn Flour, FD&C Yellow #5, Spices, Extractives of Annatto, FD&C Red #40).
DOUGH: Yellow Corn, Yellow Corn Meal, Refined Soy Bean Oil, Tapioca Starch, Salt.
CONTAINS: Soy Bean Oil
Deep fry at a minimum 350˚F for approximately 6-7 minutes until a minimum internal temperature of 165˚F is reached.
OVEN: Pre-heat oven to 450˚F. Place Empanadas on an oven-safe tray or basket.
Bake for approximately 10 minutes until temperature of 165˚F is reached.
AIR FRYER: Preheat and Cook from frozen at 400˚F for 15 minutes. At that point check
the empanadas, and continue to cook if they are not browned and cooked thru.