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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 1215 |
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Finger lickin good Substitute for flour tortillas Ingredients:
* 3 cups chopped, cooked chicken |
* 1 (8-ounce) 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 |
* 1 (15-ounce) package refrigerated pie crusts |
* water |
Directions:
1. Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients.
2. 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 dough as needed.
3. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface.
4. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round.
5. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture.
6. Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.
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