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Ingredients
- 3 cups chopped, cooked chicken
- 1 (8 ounce) pkg. Mexican cheese
- 4 ounces cream cheese, softened
- 1/4 cup chopped red bell pepper
- 1 jalapeno, seeded and chopped
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 (15oz.) pkg. refrigerated pie crust
Preparation
Step 1
pre heat oven to 400*
Lightly grease a baking sheet. In a large bowl, combine the hicke and next 7 ingredients. Unroll piecrust (1) on lightly floured surface. Roll into a 15 inch circle. Cut out 3" rounds, repeat with other crust. (12-15 rounds) brush edges of rounds, one at a time, as you place 1 heaping teaspoon of chicken mixture in center of each. Fold over press and seal the edges with fork. bake for 15 minutes. before baking, empanadas can be frozen for 1 month.