Featured Pinch Tips Video
- 3 c
- chopped, cooked chicken
- 1 pkg
- (8-ounce) shredded colby and monterey jack cheese blend
- 4 oz
- cream cheese, softened
- 1/4 c
- chopped red bell pepper
- jalapeno, seeded and chopped
- 1 Tbsp
- ground cumin
- 1 tsp
- 1/2 tsp
- 1 pkg
- (15-ounce) package refrigerated pie crusts
1Preheat oven to 400 degrees. Lightly grease a baking sheet
2In a large bowl, combine the chicken and next 7 ingredients
3Unroll 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.
4Arrange 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.
5(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.