Pa Pa OOOO Ma Ma MMMMpanadas

Jane Whittaker


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 votes
20 Min
15 Min


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


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

About Pa Pa OOOO Ma Ma MMMMpanadas

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