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)
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