Chicken Empanadas

Submitted by Kinzie, found on Food Network (Paula Deen)

Servings: 12-15 empanadas

Ingredients:
3 C cooked chicken, chopped
1 – 8 oz package shredded Colby and Monterey Jack cheese
4 oz cream cheese, softened
¼ C red bell pepper,
chopped
1 jalapeno, seeded and chopped
1 T ground cumin
1½ tsp salt
½ tsp pepper
1 – 15 oz package refrigerated pie crusts (or 2 9-inch crusts)
Water

Directions:
Preheat oven to 400 degrees F. Lightly grease a baking sheet. In a large bowl, combine the first 8 ingredients. Unroll 1 piecrust onto a lightly floured surface, and roll it into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat with remaining piecrust, making 12 to 15 circles total. Arrange 1 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. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.

Nutrition: (per serving, based upon 15 empanadas)
185.8 calories, 10.5g fat (4.8g saturated), 9g carbs (0.2g fiber), 13.2g protein

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