Speedy Chicken Empanadas

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 3 cups chopped cooked chicken
• 1 (8 ounce) package shredded colby-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
• 2 tablespoons water

Recipe

• 1 preheat oven to 400 degrees f.
• 2 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.