Baked Chicken Empanadas

By carvalhohm

Ingredients

• Queso Dip:
• 12 Rhodes Dinner Rolls, thawed to room temperature
• 2 cups Cooked Diced Chicken
• 1 1/2 cups Grated Pepper Jack Cheese
• 3 oz Cream Cheese
• 1/2 Red Bell Pepper, chopped
• 1 Jalapeno Pepper, seeded and chopped
• 2 Tbsp Chopped Cilantro
• 1 tsp Cumin
• 1 tsp Salt
• 1/2 tsp Fresh Ground Black Pepper
• 1 lb Mexican Velveeta
• 10 oz can Diced Tomatoes With Green Chiles
• 4 oz can Diced Green Chiles

Preparation

Step 1

Flatten each roll into a 6-7 inch circle. Cover with plastic wrap and let rest while making filling. Combine remaining ingredients in bowl and mix well. Remove plastic wrap from rolls. Place about 1/4 cup filling onto each circle, being careful not to let it touch the edges. Wet edges of each circle with water. Fold dough in half over filling and press the edges together with a fork to seal.

Bake at 350 degrees for 15-20 minutes, or until nicely browned.

Queso Dip:

Cut cheese into pieces and place in microwave safe bowl. Microwave one minute at a time until melted. Add tomatoes and green chiles and stir until well combined.