Dinner with Cocina 54 chicken & peppers empanadas, chicken & peppers
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
FILLING (ONIONS, CHICKEN BREAST WITH RIB MEAT, EGGS (WHOLE EGG, CITRIC ACID), RED PEPPERS, GREEN PEPPERS, OLIVES (OLIVES, WATER, SALT, CITRIC ACID), EXTRA VIRGIN OLIVE OIL, SALT, BLACK PEPPER, PAPRIKA, CUMIN) CRUST: COCINA 54 BLEND (CORN STARCH, TAPIOCA STARCH, NONFAT DRY MILK, PSYLLIUM HUSK POWDER, DRY EGG WHITES, BUTTERMILK SOLIDS, SEA SALT, BAKING POWDER (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, CORN STARCH, MONOCALCIUM PHOSPHATE), SUNFLOWER LECITHIN, XANTHAN GUM, SODIUM ALGINATE, GUAR GUM), WATER, BUTTER (CREAM, NATURAL FLAVORINGS)
Cocina 54, frozen appetizers & hors d'oeuvres, serving 112 g, package 4 oz/112 g. Ingredients as printed on the label.
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Cooks as chicken, empanadas. Half of it left? Use up the chicken.