If you are like me, you may be sick of hotdogs and hamburgers after the Fourth of July weekend. Why not add a little spice to your weekly meal plan by adding chicken empanadas. I love this dish because I have a small love affair with mexican food. Also this dish is pretty quick and easy for little fingers to eat.
First take three cups of chicken and cook it in a pan on the stove top. I used a package of chicken tenders. I just cut each tender into bite size pieces and seasoned with salt and pepper. In a large bowl combine the cooked chicken, one ( 8oz. package shredded
Colby
and Monterey Jack cheese blend, 4 ounces cream cheese, softened, 1/4 cup chopped red bell pepper, 1 jalapeno, seeded and chopped, 1 tablespoon ground cumin, 1 1/2 teaspoons salt, 1/2 teaspoon pepper.
Colby
and Monterey Jack cheese blend, 4 ounces cream cheese, softened, 1/4 cup chopped red bell pepper, 1 jalapeno, seeded and chopped, 1 tablespoon ground cumin, 1 1/2 teaspoons salt, 1/2 teaspoon pepper.
Unroll one piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter or use any round mug or object you have. I used a hamburger patty maker. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange one round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round.
Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. Place the empanadas on a greased cookie sheet to bake in the oven at 400 degrees F. for 15 minutes.
Note: You can freeze the leftover mixture for up to one month for future meals. I ate my leftover mixture within one week. It was that yummy!
