Chicken Empanadas

Chicken Empanadas

3 cups chopped, cooked chicken

2 cups shredded Colby Jack Cheese

4 oz cream cheese, softened

1/4 cup red bell pepper, chopped

1 jalapeno, chopped

1 tbsp ground cumin

1/4 tsp cayenne pepper

¼ tsp garlic powder

1 1/2 teaspoons salt

1/2 teaspoon pepper

1 pie crust

Mix all ingredients together and set aside.

Roll the pie crust into a large circle, maybe about 15/16 inches around, cut out 3’ rounds using a cookie cutter or glass.

Place 1 tsp of filling in the center of each round and brush the edges with water, fold over and close with a fork or by “pinching” the edges together.

Bake for 15 minutes at 400 on a greased/lined baking sheet.

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