Chicken Empanadas

Chicken Empanadas

INGREDIENTS

3 Cups Chopped & Cooked Chicken Breast

10 Ounces of Shredded Colby & Monterey Jack Cheese (5 Ounces of Each)

4 Ounces of Softened Light Cream Cheese

¼ Cup Chopped Red Bell Pepper

2 Seeded & Chopped Jalapeno Peppers

1 Tablespoon Ground Cumin

1 ½ Teaspoons Kosher Salt

½ Teaspoon Fresh Ground Pepper

15 Ounces Pie Crust (Refrigerated Pie Crust Works Well)

Water

Preheat oven to 400° F and lightly grease a baking sheet.  In a large bowl combine the chopped chicken breasts with cheeses, cream cheese, red bell pepper, jalapeno peppers, cumin, kosher salt and fresh ground pepper. 

Roll out piecrust onto a lightly floured surface.  Roll into a large circle.  Cut out rounds using a 3 inch cookie cutter making 12 to 15 circles.  Place 1 round on a flat and clean surface.  Lightly brush the edges of crust with water.  Place 1 heaping tablespoon 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 a prepared baking sheet.  Bake for 15 minutes.   

Makes 12 to 15 empanadas