Chicken Empanadas

In honor of the Super Bowl, here is a great appetizer recipe. I haven't made these for a long time and now my mouth is watering for them! Yummy! :) Enjoy!

Please leave a comment on either this post or any for the matter for my Cans for Comments drive! I'm way behind last time. Let's help fight hunger!




Chicken Empanadas (Adapted from Paula Deen)


1 1/2 tsp. salt

1 TBLS. cumin

1 jalapeno, seeded and chopped

1/4 cup chopped red bell pepper

4 ounces neufchatel cream cheese

1 (8 ounce) pkg. shredded 2% Monterey Jack and Cheddar blend cheese

3 cups cooked shredded chicken

1/2 tsp. pepper

1 (15 ounce) refrigerated pie crust

Directions


Preheat oven to 400 degrees. Lightly grease a baking sheet. In a large bowl combine chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15 inch circle. Cut out rounds using a 3 inch cookie cutter. Re-roll out dough as needed. Repeat procedure with remaining piecrusts. Arrange 1 piecrust round on a clean, flat surface. Lightly brush edges of crust with water. Place 1 heaping teaspoon of chicken mixture in center of round. Fold dough over filling, pressing edges with frok to seal. Repeat with remaining rounds and chicken mixture. (Up to this point, the recipe can be made and frozen up to a month). Arrange empanadas on the baking sheet. Bake for 15 minutes.