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pa pa oooo ma ma mmmmpanadas

(2 ratings)
Recipe by
Jane Whittaker
Massena (now in FL), NY

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

(2 ratings)
yield 8 serving(s)
prep time 20 Min
cook time 15 Min

Ingredients For pa pa oooo ma ma mmmmpanadas

  • 2 pkg
    15 ounces each ready to bake rolled pie crusts
  • 16 oz
    jar black bean and corn salsa
  • 2 to 3 md
    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 sm
    egg, beaten

How To Make pa pa oooo ma ma mmmmpanadas

  • 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.

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