Pa Pa OOOO Ma Ma MMMMpanadas

Jane Whittaker

By
@janenov46

Received an email from the folks at Taste of Home the end of Sept. They are considering featuring it in the Celebrations section of the Feb/March 2012. Wasn't good enough to win a contest, but they were interested in it.:(
The name was changed to football fest empenadas, and it was featured on their cover.
I put my own spin on this, seems like I can't leave well enough alone, and the reaults were really good.
These would be good for a light supper, or heartier appetizer for a super bowl party.
Serve these with sour cream, and the rest of the sal


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Rating:

Comments:

Serves:

8

Prep:

20 Min

Cook:

15 Min

Ingredients

2 pkg
15 ounces each ready to bake rolled pie crusts
16 oz
jar black bean and corn salsa
2 to 3 medium
jalepenos seeded, and veins removed it you like mild,if you like heat, leave the seeds in.
6 Tbsp
frozen corn, thawed
2 Tbsp
freshly squeezed lime juice
1/4 c
fresh cilantro, chopped
9 oz
package southwest style carved chicken breast
6 oz
pepper jack cheese, grated
1 small
egg, beaten

Directions Step-By-Step

1
Preheat oven to 450 degrees
2
Dice the jalepenos and pepper jack cheese, chop the cilantro, and chop the chicken a little smaller.
3
Mix 6 tablespoons of the salsa, corn, and lime juice in a large bowl.
4
Add your jalepenos, cheese,and cilantro.
5
Open pie crust up, and cut in half, then halve again.You should have 4 triangles of dough.
6
Repeat for the rest of the pie dough.
7
On one of the pie dough triangles, spread about 4 tablespoons of filling, leaving a small rim around the outside clear.
8
Brush all around the edges with beaten egg, and top with another pie crust triangle.
9
Seal all around with tines of a fork.
10
Repeat for all the remaining pie crusts, you should have 8 empanadas.
11
Bake for 15 to 18 minutes,or until golden.
12
Serve with sour cream and the remainder of the salsa.

About this Recipe

Course/Dish: Poultry Appetizers
Other Tag: Quick & Easy