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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe I borrowed from Paula deen and tweaked it to make my own. My whole family, even the picky 3 year old loves it! Ingredients:
3 cups chopped cooked chicken |
1 (8 ounce) package shredded colby-monterey jack cheese, blend |
4 ounces cream cheese, softened |
1/4 cup chopped red bell pepper |
1 jalapeno, seeded and chopped |
1 tablespoon ground cumin |
1 1/2 teaspoons salt |
1/2 teaspoon pepper |
1 (15 ounce) package refrigerated pie crusts |
2 tablespoons water |
Directions:
1. Preheat oven to 400 degrees F.
2. 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.
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