Chicken Empanada
3 cups cooked, shredded chicken
1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
4 ounces cream cheese, softened
3 oz. green chilies
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
Water
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. Lightly brush the edges of crust with water. Place chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanada on the prepared baking sheet. Sprinkle top with cheese, if desired. Bake for 25 minutes.
Serves 4-6.
Recipe Adapted from: Paula Deen
1 comment:
Oh yum! I need to remember these to use with leftover chicken! Thanks!
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