Empa-Not-as (Egg Roll version of Empanadas)

Empa-Not-as (Empanadas)
1 lb. Lean Ground Chicken
1/2 lb. Chorizo
1tsp Extra Virgin Olive Oil
1tsp Balsamic Vinegar
1T + 1tsp Tomato Paste
2T + 1tsp Raisins
4T Green Olives w/Pimentos, chopped
Onion, chopped
Dried Bay Leaf
1/4tsp Garlic Powder
1/4-1/2tsp Cumin (I did 1/2tsp)
1/2tsp Dried Oregano
1/4tsp Pepper
1/4tsp Paprika
1/8tsp Coriander
1/4tsp Sea Salt
2 Eggs
Egg Rolls*

Mix all powder season in bowl. Measure out raisins and olives. (I do this to make cooking easier). Add Olive Oil to pan. Add meat, bay leaf, mixed seasons. Once cooked some, add olives, raisins, balsamic, and paste. Once meat is full cooked, add in eggs, scramble. Roll into egg rolls. Butter Flavor Cooking Spray skillet, well. Brown all sides of egg rolls. (Above made about 12)

*Optional wrapping: Cabbage Leaves, Spring Rolls, Empanada Dough… Deep frying optional. FREEZER FRIENDLY! Freeze separately on plate. Once frozen, add to freezer bag. YES! Add Olives and Raisins… They all add to the wonderful flavor.
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One response to “Empa-Not-as (Egg Roll version of Empanadas)

  1. Pingback: Cheat Day Healthier Options – Maintaining Fit without Knowing It! | Dinking Around {DING-KING UH-ROUND}

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