Wild ox chicken is excessively simple to make, extremely tasty and can be adjusted from numerous points of view. In addition, I frequently locate that chicken is dry and exhausting however with bison chicken, I never feel that way. The sauce helps keep it clammy and succulent.
So when I thought of an empanada formula, I realized I needed to make a variety with wild ox chicken as well. It loans itself to an empanada!
Delicate mixture loaded with wild ox chicken overflowing with flavor dunked in your most loved sauce, blue cheddar for a few, unquestionably a farm or harsh cream for me. Top with some green onions for a bit of something additional.
INGREDIENTS
- 1½ cups mozzarella
- 3 oz cream cheese
- 1¼ cup almond flour
- 1 egg, whisked
- Filling:
- 2 cups shredded chicken
- 3 tbsp butter, melted
- ⅓ cup hot sauce
- Toppings:
- green onions, pico de gallo, extra hot sauce, ranch, blue cheese or sour cream for dipping
INSTRUCTIONS
- Preheat oven to 425 degrees.
- Add mozzarella and cream cheese to a bowl. Put in the microwave for one minute, take out and stir. Put in the microwave for another minute, stir well. Add in almond flour and egg. Mix to combine well.
- The dough will be a little wet but if it is too wet that you can't get it to stop sticking to your fingers, then add a little more almond flour.
- Roll the dough flat with a rolling pin or with a piece of plastic wrap on top and use a wine bottle.