8 oz shredded colby and monterey jack cheese blend
4 oz cream cheese, softened
1/4 cup red bell pepper, chopped
1 jalapeno, seeded and chopped
1 tbsp ground cumin
1.5 tsp salt
1/2 tsp pepper
15 oz package refrigerated pie crusts
Water
Instructions
Preheat oven to 400 degrees F. Lightly grease a baking sheet.
In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total.
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. (Up to this point, the recipe can be made ahead and frozen for up to 1 month).
Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.
Originally Submitted
8/20/2013
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