Food Network Throwdown / Part III: Paula Deen’s Chicken Empanadas Get a Healthy Makeover

by The Meal Makeover Moms on May 24th, 2011

As we wind down our three-part Food Network Throwdown series, we take on the Queen of Butter and Cream, Paul Deen. Our interns, Ashley and Cristine, chose Paula’s recipe for Chicken Empanadas — made with a super-rich pie crust, whole-milk cheese, and full-fat cream cheese — and made it lighter, easier to assemble, and super kid friendly. Our made-over recipe for Chicken Empanada Hot Pockets is as fun to look at (thanks to the colorful bits of red bell pepper and corn) as it is to eat.

Chicken Empanada Throwdown Mission:
- Replace the buttery pie crust with something lower in saturated fat and higher in fiber
- Simplify the recipe and streamline the process (the original calls for using cookie cutters to cut the dough into a bunch of rounds)
- Substitute the full-fat cheese and cream cheese with lighter versions

Throwdown Makeover Magic:
- We used a whole wheat pizza dough to slash the saturated fat and increase the fiber, and we created one giant calzone to streamline the prep process
- We switched to reduced-fat Cheddar cheese and light cream cheese to lower the saturated fat
- We added more red bell peppers and tossed in a cup of corn kernels for extra veggies

Chicken Empanada Hot Pockets

Makes 6 Servings

  • 2 cups coarsely chopped cooked chicken (8 to 10 ounces cooked)
  • 1 cup shredded reduced-fat Cheddar cheese
  • 1 cup frozen corn kernels, thawed
  • 1/2 cup finely chopped red bell pepper (half a bell pepper)
  • 3 ounces light cream cheese, softened
  • 2 tablespoons canned diced green chile peppers
  • 2 teaspoons ground cumin
  • 1/4 teaspoon black pepper
  • 2 teaspoons canola oil
  • One 16-ounce whole wheat pizza dough

1. Preheat the oven to 425°F. Spray a large, rimmed baking sheet with nonstick cooking spray and set aside.

2. Place the chicken, Cheddar cheese, corn kernels, bell pepper, cream cheese, green chiles, cumin, and pepper in a large bowl and stir until well combined.

3. Place the oil in the center of the baking sheet. Roll the dough in the oil until it’s completely coated. Use your fingers to gently stretch the dough until it covers the entire baking sheet. Your pizza dough should resemble a large rectangle at this point. Use your fingers to pinch together any tears in the dough.

4. Spread the chicken mixture evenly over the wider bottom half of the crust, leaving a 1/2-inch border. Carefully fold the top part of the dough over the filling. Use a fork (tines facing towards you and away from the pizza) to press the edges together. Make three 1-inch cuts across the top to allow steam to escape.

5. Bake until the crust is golden brown, 15 to 18 minutes. Slice into 6 stuffed pizza pocket pieces and serve.

Nutrition Information per Serving (1 pocket): 410 calories, 13g fat (3.5g saturated), 480mg sodium, 41g carbohydrate, 2g fiber, 36g protein, 15% calcium, 35% vitamin C, 15% vitamin A, 10% iron

Print Recipe

Before the Throwdown (6 servings) …
Calories = 620
Total Fat = 40 grams
Saturated Fat = 20 grams
Fiber = 0 grams

After the Throwdown (6 servings) …
Calories = 410
Total Fat = 13 grams
Saturated Fat = 3.5 grams
Fiber = 2 grams

Refrigerated pie crusts are over the top when it comes to saturated fat. One 15-ounce package contains an astonishing 47 grams. That was our major motivator for switching over to a whole wheat pizza dough. All of our kids — Janice’s daughters, Leah and Carolyn and Liz’s sons, Josh and Simon — were wowed by our healthy hot pockets, and we certainly hope your family is wowed too!!

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7 Comments | Filed Under CulinaryAdventures, Dinner, Pizza, Poultry, RecipeRescue 

7 Responses to “Food Network Throwdown / Part III: Paula Deen’s Chicken Empanadas Get a Healthy Makeover”

  1. Regan on May 24th, 2011

    Oh I love these! Empanadas are great, but always seem daunting (and too calorie rich for a weeknight meal, frankly.) Your version is the perfect answer.

    Question on the ww pizza dough… brand available? Or make your own?

  2. Liz on May 24th, 2011

    Hi Regan: The first time we tested the recipe, we found a whole wheat blend pizza dough the Market Basket. The second time, we tracked down a 100% whole wheat pizza dough at the Stop & Shop. We can’t remember the brand. You could certainly make the dough yourself .. but it’s easier when the store does all the work for you!

  3. Regan on May 24th, 2011

    I don’t think I’ve seen one at Publix, but I will definitely look for down here. I make pizza dough a good bit at home… just need to perfect ww. I agree, though. I love it when someone does the work for me ;-)

  4. Meal Plan Mom (Brenda) on May 24th, 2011

    This looks delicious! Will definitely be adding it to the mix of new recipes to try this summer. And a tip, if you don’t want to make your own pizza crust but can’t find it in the grocery store, ask your local pizza parlor. Ours sells pizza dough for $3 ea and it is enough to makes two large pizzas–they also make a whole wheat and gluten free version! (BTW, ours is not a chain store but they may do it too)

  5. Liz on May 25th, 2011

    Brenda, we love your tip. Thanks for sharing!

  6. Julie Robarts on February 17th, 2012

    Just made these — they are awesome! Thanks so much for the idea — we love cooking with dough but were getting tired of pizza. Blogging about it now :)

  7. Julie Robarts on February 17th, 2012

    Just made these — they are awesome! Thanks so much for the idea — we love cooking with dough but were getting tired of pizza. Blogging about it now :)

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