Thursday, February 28, 2013

Update from the Field: Chicken Empanadas with Queso

The unsettling discovery of several high-tech "Walker Traps" in Georgia has rocked local Survivors. The traps, consisting of large pits with cylindrical towers placed nearby actually appear to be elaborate noise-makers.

As the multiple cylinders of the traps spin, they emit a high-pitched sound that closely duplicates a human scream. It is quite easy to see how any sound mimicking a scream would attract multiple Walkers in a short period of time.

What made the traps even more unique was the way they were powered. Not only were they well designed and constructed, but each trap was powered by solar panels. Each of the traps discovered also contained at least three captive Walkers; an indication of their apparent effectiveness. 

We would like to remind all Survivors to stay away from any device which appears to be designed to trap Walkers. The U.S. Government has not implemented any trapping program for Walkers. All Walkers should be considered extremely dangerous and every effort should be made to destroy them on sight.

This shocking development no doubt causes even more concern for the survivors of the Southern United States. We will continue to keep you updated as more information becomes available.

At this time, the WDSCB would like to present Chicken Empanadas with Queso. Chicken, olives, raisins and traditional spices combine to create a delicious and portable meal that your Group can take with them while on watch or scavenging missions.

Chicken Empanadas with Queso

2 (10 oz) cans Chicken meat, drained and diced
1/2 cup raisins
3 oz jar Spanish Olives, drained and sliced
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1/4 tsp ground allspice
1 jar Salsa or Picante Sauce

1 cup Bisquick Heart Smart Baking Mix
1/3 cup boxed almond, soy or dairy milk

Knorr Four Cheese Sauce Mix
1 Tbsp. dried cilantro
1 small can green chili peppers, drained
1 small can jalapeño peppers, drained
Boxed almond, soy or dairy milk

Preheat oven to 400°F. Alternately, heat campfire coals to red hot and allow to turn to white ash.

For the Filling: In a medium bowl, combine drained chicken meat, raisins, cinnamon, cumin  and allspice. Stir in olives and 1/2 cup of salsa. Stir well to combine. If the texture of the filing is too dry, stir in more salsa (1 tablespoon at a time) until the desired consistency is reached. The mixture should be easy to spoon but not too wet or it will make the crust soggy,

For the Dough/Crust: In a medium bowl, combine baking mix and milk. Stir gently with a fork until a soft dough forms. Do NOT over mix. On a flat work surface, sprinkle more baking mix. Turn the dough out onto the coated work surface. Knead 8 to 10 times. Divide dough in half. 

Then divide each half in half once more. Divide each half into thirds. Roll each piece of dough into a 3 to 4 inch circle. Using a spoon, drop about 2 Tbsp of filling onto one half of the 3 to 4 inch circle of dough. Fold the other half of the dough over the filling to form a half circle shaped pocket. Press the edges of the dough together with a fork or use your fingers to seal the edges well. The dough and filling will make 12 empanadas.

Place all 12 empanadas on a baking pan or sheet and bake for 12-14 minutes or until golden brown. Alternately, place empanadas in a baking pan and cover tightly with lid or foil. Bake over campfire coals for 8 minutes and then rotate over campfire. Bake an additional 6 minutes, watching carefully so the bottoms of the empanadas do not get too brown. If necessary, you may need to turn them over to ensure they are evenly browned. Serve with Queso.

For the Queso: Combine Knorr Four cheese sauce according to package directions only reduce the milk to 1 cup. Stir in the entire can of drained green chili peppers and 1 Tbsp of dried cilantro. Finely dice the jalapeño peppers and add 2 Tablespoons to the Queso after removing from heat. Serve with the Empanadas.

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