Empanadas Chicken and Cheese

Cooking Instructions: Deep Fry - PREHEAT OIL IN FRYER TO 375°F. PLACE 4 THAWED EMPANADAS IN FRY BASKET. PLACE LOADED FRY BASKET INTO PREHEATED OIL AND USE A BASKET LID TO PREVENT EMPANADAS FROM FLOATING. FRY FOR THE TIME SHOWN IN THE CHART. TEMPERATURE OF FILLING MUST EXCEED 161°F. LET REST FOR 1 MINUTE BEFORE SERVING.. Temperature setting: 375°F Cooking time: NOT RECCOMENDED.

Bake - PREHEAT OVEN TO TEMPERATRE SHOWN ON CHART. PLACE 8 EMPANADAS ON A COOKING SHEET THAT HAS BEEN LINED WITH PARCHMENT PAPER. PLACE IN PREHEATED OVEN FOR THE TIME SHOWN IN CHART. TEMPERATURE OF THE FILLING MUST EXCEED 161°F. USE POCKET THERMOMETER FOR ACCURACY. LET REST FOR 1 MINUTE BEFORE SERVING.. Temperature setting: 400°F Cooking time: 16 MINUTES.

INGREDIENTS: WHEAT FLOUR (ENRICHED WITH NIACIN, REDUCED TRON, THIANIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, COOKED CHICKEN (WHITE CHICKEN MENT, DARK NEAT CHICKEN, WOTER, MODIFIED FOOD STARCH, SALT, SODIUM PHOSPHATE), PROCESSED CHEDDAR CHEESE BLEND (UATER, CHEDDAR CHEESE [CULTURED PASTEURIZED MILK, SALT, ENZYBES), NODIFIED FODD STARCH, PALM DIL, SODIUM PHOSPHATE, SKIN MILX, SALT, ANNATTO

CULTURES, SALT. ENZINES), BATTER NIX (YELLOW CORN FLOUR. ENKICHED BLEACHED WHEAT, FLOUR. [UNEAT FLOUR, MINCIN. REDUCED TRUM, THIAMINE MONDRITRATE, RIBOFLAVIR, FOLIC ACIDI, SALT, LEAVENING [500 1UP ACID PROPHOSPHATE, SOOTUR BICAREDRATE, HUMOCALCTUR PHOSPHATE], DRIED GARLIE, BRIED ONION, SUM GUN, SPICE), ONTON, CHIPOTLE PUREE (WATER, VINESAR, CHIPOTLE BLAPENO, TORATO PRETE, PRIED RED CUTLE PEPPERS, ERRLIC PORDER, TOTAN PORTER, SRET RID SPICES), MURIFIED CURA STARCA, SRET, DEXTRUSE, LACTIC ACID (eTTR CALCIE LACTATE), GARMI,RIED GARLIC, PAPRIKA, SPICES, GUAR GUN, GLUCOND-DELTA-LACTONE, SODIUM NETABISUL PHITES.

CONTAINS: WHEAT. MILK.