When I visited Julie in PA a few weeks ago, one of the best meals she made was Chicken Empanadas. I haven't stopped thinking about them, so I decided to make them tonight.
3 cups chopped chicken
1 bag (8oz.) shredded Colby & Monterey Jack cheese
8 oz whipped cream cheese
1/2 diced red pepper
1/2 can diced green chilies (or jalapenos)
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 (15oz.) refrigerated pie crust (or make your own biscuit dough!)
Preheat oven to 400*.
In large bowl, combine all ingredients, setting pie crusts aside. Cut 3 inch circles out of the dough and place a tablespoon of filling on each circle. Dab water on the edges of the circles and fold over, crimping the edges with a fork.
Bake 15-20 minutes until golden (I spread butter on the tops during the last few minutes of baking to help them brown).
I ended up with extra filling, so I baked it in a small casserole topped with cheese. Serve with sour cream and Mexican rice.
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