BUFFALO CHICKEN EMPANADAS (KETO)

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Buffalo chicken is super easy to make, really flavorful and can be adapted in many ways. Plus, I often find that chicken is dry and boring but with buffalo chicken, I never feel that way. The sauce helps keep it moist and juicy.
So when I came up with an empanada recipe, I knew I had to make a variation with buffalo chicken too. It lends itself very well to an empanada! Soft dough full of buffalo chicken bursting with flavor dipped in your favorite sauce, blue cheese for some, definitely a ranch or sour cream for me. Top with some green onions for a little something extra.

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

1. Preheat oven to 425 degrees.
2. 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.
3. 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.
4. Roll the dough flat with a rolling pin or with a piece of plastic wrap on top and use a wine bottle.
5. Once you've rolled it flat, about ¼" thick, use a bowl to cut circle shapes.
6. ..............................

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