Sunday's are for Snacking: Pulled Chicken Croissant Empanadas

Now that you have learned to #respekthebreast, you'll now need to figure out a way to eat pounds & pounds of shredded chicken thighs.  Empanadas are the ideal food delivery system for your Sunday Scaries replenishment which pairs perfectly with a 2016 vintage of Gatorade Cool Blue.  Warning; this isn't going to be the prototypical vertical video recipe where a block of processed cheese is sprinkled between six layers of Cinnabons that ends in climax of stretchy cheese strands.  When I eat like shit there is still a conscious effort to hold back on the glutenous items.  Here at TDM we have a golden rule for creating recipes; keep it to one or two of those guilty pleasure ingredients.  


  • (1) cup of cooked chicken
  • (1) croissant dough sheet, each package makes 8-10 empanadas and this amount of filling makes up to 3 packages
  • (2) green bell peppers
  • (1) medium sized red onion
  • (15-20) cherry tomatoes
  • (1) tbs garlic powder
  • (3) tbs crumbled feta cheese
  • (1) tbs of course chopped flat leaf parsley
  • pinch of red pepper flake
  • salt to taste

One of the biggest gripes I have heard from readers is there is a lack of 'how to' for all those defunct men & ladies out there.  More and more I am going to highlight how to properly (IMHO) prep and cook certain items you can use in any recipe.

Skills Corner:  Cutting Bell Peppers


Before doing anything wash your peppers, produce grows in dirt, if you remember from before we learned dirt is primarily made up of shit and we don't want to eat shit.  Next; cut the top of the pepper leaving the 'guts' inside the pepper, set the flat part as a base and use your knife (from the base of the pepper down to the cutting board) to cut away the flesh while leaving the pith/ribs/white part.

When you have removed all the flesh you should be left with very little pepper and just the seeds, stem, ribs/pith.  Full disclosure, this isn't the only way to cut a pepper but it is the fastest and least wasteful technique.  On the right you will see the finished product with sliced (or julienned) red onion.  Check the blog at a later date for a tutorial on how to properly julienne an onion.  

The Main Event

Step 1:

Add green peppers & red onion into an oiled pan, salt liberally and add a pinch of red pepper flake.  Turn on medium-high heat for 5 minutes, stirring every 30 seconds to ensure the salt and red pepper flake is coating everything.

Step 2:

Add in the tomatoes, mix occasionally and pop/smash down the tomatoes to speed up the cooking process.  After 10 minutes or when all the moisture is gone from the vegetable mixture (results in about 1-1/2 cups) take off the heat, out of the pan and set aside to cool.

Step 3:

Add all your ingredients into a bowl.

Step 4:

Mix together all your final ingredients; the more you mix the smaller the bits of feta become so keep that in mind whilst mixing.

Step 5:

Use the top of a large glass to cut identical round pieces, use a spoon to drop a small amount of your mixture into the center of each round.  Meet each edge together and use the back of a fork to close each piece while squeezing out any excess air.

*Freeze after this step to enjoy for days / weeks after making, store in an airtight container to avoid freezer burn.

Step 6:

Use your hand to spread about 1 tablespoon of vegetable oil on a aluminum foil covered sheet pan, bake at 375 °F for 20-25 minutes.  Salsa and sour cream make perfect dipping sauces. 

Disfruta la vida.