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Ingredients
- 1 1/2 tsp Sea Salt
- 1 tbsp Ground Cumin
- 1 Jalapeño Pepper seeded and chopped
- 1/4 cup Red Bell Pepper chopped
- 4 oz Cream Cheese softened
- 8 oz Colby and Monterey Jack Cheese
- 3 cups Chicken cooked & chopped
- 1/2 tsp Black Pepper
- 15 oz Refrigerated Pie Crusts
Ingredients
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Instructions
- 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 onto a 15-inch circle.
- Cut out rounds, using a 3-inch cookie cutter.
- Re-roll dough as needed. Repeat procedure with remaining pie crusts.
- 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.