End-Zone Empanadas with Roasted Red Pepper-Poblano Dip

INGREDIENTS

1/2 cup

Corn, frozen whole kernel

Green onion, chopped (about 2 tablespoons)

1/2

Poblano chile, seeded and diced (about 2 tablespoons)

1 cup

Red bell pepper, jarred roasted

Egg white

4 1/2 tsp

Lime juice

1 cup

Pace salsa verde

disks Flour or corn empanada dough, frozen

2 cups

Mexican blend cheese

1 cup

Sour cream, reduced fat

1 tbsp

Water

2 tablespoons chopped fresh cilantroleaves

1 can

swanson® premium white chunk chicken breast in water, drained