Chicken Empanadas

Empanadas

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Cuisine: 
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Yields or Serves:  

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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

    Victoria

    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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