Puerto Riccian -Chicken & Cheese Empanadas

Name: Puerto Riccian -Chicken & Cheese Empanadas
Ingredients: Prepared empanada discs or make your own dough; 1/4 olive oil; 1 teaspoon red-pepper flakes; 1 teaspoon Mexican oregano; 1/2 cup finely chopped red bell pepper; 1/2 cup finely chopped green bell pepper; 1 1/2 cups of finely chopped white onion; 5 ears of corn, kernels removed about 1 1/2 cups (I use frozen corn instead); 1 pound boneless skinless chicken thigh meat cut in to 1/4 inch pieces (I use more than a pound of chicken more like 1 1/2 pounds); 2 Tablespoons of dry white wine. (I use Pinot Gregorio but you can use whatever you want); 8 ounces of Monterrey jack cheese (I use pepper jack cheese); 1 large beaten egg to help seal the empanadas; salt to your taste

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INGREDIENTS

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Prepared empanada discs or make your own dough

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1/4 olive oil

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1 teaspoon red-pepper flakes

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1 teaspoon Mexican oregano

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1/2 cup finely chopped red bell pepper

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1/2 cup finely chopped green bell pepper

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1 1/2 cups of finely chopped white onion

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5 ears of corn, kernels removed about 1 1/2 cups (I use frozen corn instead)

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1 pound boneless skinless chicken thigh meat cut in to 1/4 inch pieces (I use more than a pound of chicken more like 1 1/2 pounds)

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2 Tablespoons of dry white wine. (I use Pinot Gregorio but you can use whatever you want)

•

8 ounces of Monterrey jack cheese (I use pepper jack cheese)

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1 large beaten egg to help seal the empanadas

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salt to your taste

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