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·1 cup kraft finely shredded mexican cheese blend
·1/3 cup mayonnaise
·2 tablespoons chopped fresh cilantro
·1 tablespoon water
·1 (14.1oz)package refrigerated pie crust (2 crusts)
·1 teaspoon chili powder
How to Make Cheesy Chicken Empanadas
- Heat oven 425 degrees.
- Combine 4 ingredients (chicken, cheese, mayonnaise and cilantro). Whisk egg and water until blended
- Unroll 1 pie crust on lightly floured surface, roll out to 12 inch diameter with rolling pin. Cut into 8(4-inch) rounds with biscuit cutter, re-rolling scraps as necessary,place in single layer on parchment covered baking sheet. Repeat with remaining pie crust.
- Spoon 2 tablespoons chicken mixture onto center of round; brush edge with egg. Fold in half. Gently press tops to remove excess air; seal edges with fork. Brush with remaining egg, Sprinkle with chili powder.
- Bake 15 minutes or until golden brown.