Chicken Empanadas tonight!
I haven’t made these in a while and I don’t know why. They are so easy and you can make them in bulk and freeze them. We are going to have them with potato wedges and corn on the cob. Here is the recipe. Try it yourself to see how easy it is and don’t be afraid of the jalapeno. I only use one because the kids love these and I don’t want to make it too spicy for them.
Recipe courtesy Paula Deen
Inactive Prep Time:
12 to 15 empanadas
• 3 cups chopped, cooked chicken
• 1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
• 4 ounces cream cheese, softened
• 1/4 cup chopped red bell pepper
• 1 jalapeno, seeded and chopped
• 1 tablespoon ground cumin
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 (15-ounce) package refrigerated pie crusts
Preheat oven to 400 degrees F.
Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the 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 the prepared baking sheet. Bake for 15 minutes.