Email to Shelley Dillard-Hamm      

Chicken Empanadas

Source of Recipe

Cooking With Paula Deen


List of Ingredients

3 cups chopped, cooked chicken
1 (8oz) pkg shredded Colby and Monterey Jack cheese blend
4 oz cream cheese, softened
1/4 cup chopped red bell pepper
1 jalapeno, seeded and chopped
1 tbsp ground cumin
1 1/2 tsp salt
1/2 tsp pepper
1 (15 oz) pkg refrigerated piecrusts


Recipe

Preheat oven to 400. Lightly grease a baking sheet. In a large bowl, combine 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 piecrust.

Arrange 1 piecrust round on a clean, flat surface. Lightly brush edges of crust with water. Place 1 heaping teaspoon of chicken mixture in center of the round. Fold dough over filling, pressing edges with a fork to seal. Repeat with 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 prepared baking sheet. Bake for 15 minutes.