Chicken Empanadas

By McCarleyRHLAC

Ingredients

• 3 cups chopped, cooked chicken
• 1 (8oz) pkg. shredded Colby & Monterrey jack cheese blend
• 4 oz. cream cheese, softened
• 1/4 cup chopped red bell pepper
• 1 jalapeno, seeded and chopped
• 1 Tbsp. ground cumin
• 1 1/2 tsp salt
• 1/2 tsp pepper
• 1 (15oz) pkg. refrigerated pie crust

Details

Servings 12
Preparation time 40mins
Cooking time 55mins

Preparation

Step 1

Preheat oven to 400. Lightly grease a baking sheet. In a large bowl, combine chicken & next 7 ingredients.
Unroll 1 pie crust onto a lightly floured surface. Roll into a 15" circle. Cut out rounds using a 3" cookie cutter. Re-roll dough as needed. Repeat with other pie crust making 12-15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges with water.
Place 1 heaping teaspoon of chicken mixture in the center of each round.
Fold the dough over the filling, pressing the edges with a fork to seal. Repeat. Arrange on the prepared baking sheet.

Bake for 15 min.