New Year's Eve Treats

Updated 7:01 PM EDT, Thu, Dec 30, 2010

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Prepared by Julie Yuen

Boar's Head EverRoast® Chicken Empanadas

Ingredients:

To add a little kick to this recipe, use Boar’s Head Pepper Jack Cheese instead of Colby. Makes 25 Empanadas
½ lb Boar's Head Colby Jack Cheese Shredded
3 oz Cream Cheese Softened
1   Jalapeño Peppers , Chopped
     Guacamole
     Salsa
     Sour Cream
1 tbsp ground cumin
½ tsp Pepper
1½ tsp Salt
3 cups EverRoast Oven Roasted Chicken Breast , Diced
1   Refrigerated Pie Crusts, 15 oz
¼ cup Roasted Red Peppers , Chopped
    Water

Directions:

LOOK

Holiday Party Dishes

· Preheat oven to 400 degrees F. Lightly grease a baking sheet.
· In a large bowl, combine the chicken and next 7 ingredients.
· Unroll 1 pie crust onto a lightly floured surface. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining pie crusts.
· Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture.
· Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.

Zesty Quesadilla

Ingredients:

8 oz Boar’s EverRoast® Oven Roasted Chicken Breast, Sliced thick and diced
4 oz Boar's Head White Vermont Cheddar Cheese , Shredded
2 tbsp Green Chili Peppers , Chopped
½ cup Green Onion , Sliced
½ cup Salsa
½ cup Sour Cream
4 Flour Tortilla

Directions

· In hot skillet, heat some oil. Add the diced EverRoast chicken and heat for 2 minutes until warm. Drain and set aside.
· Divide EverRoast Chicken, cheese, green chili peppers and green onions evenly over 4 tortillas.
· Fold tortilla in half and cook in a large non-stick pan over medium-high heat for approximately two minutes.
· Turn the tortilla over and cook for another two minutes.
· Cut into thirds; serve warm with tomato salsa and sour cream.
· Yield: 12 appetizer size pieces