Ingredients
- 3 cups chopped, cooked chicken
- 1 (8-ounce) package shredded Colby and 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 cake crusts
- Water
Directions
Preheat oven to 400 levels F.
Gently grease a baking sheet. Inside a large bowl, combine the chicken and then 7 ingredients. Unroll 1 piecrust onto a gently floured surface. Roll right into a 15-inch circle. Eliminate models, utilizing a 3-inch standard. Re-roll dough when needed. Repeat procedure with remaining piecrusts, making 12 to fifteen circles total. Arrange 1 round on the clean, flat working surface. Gently brush the perimeters of crust with water. Place 1 heaping teaspoon of chicken mixture in the heart of the round. Fold the dough within the filling, pressing the perimeters having a fork to close. Repeat using the remaining models and chicken mixture. (Up up to now, the recipe can be created ahead and frozen for approximately 30 days). Arrange empanadas around the prepared baking sheet. Bake for fifteen minutes.
Recipe thanks to Paula Deen