Mini Chicken Empanadas

Name: Mini Chicken Empanadas
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: about 2-1/2 dozen.
Cuisine: Mexican Appetizers, Mexican Recipes
Ingredients: 1 cup finely chopped cooked chicken; 2/3 cup shredded Colby-Monterey Jack cheese; 3 tablespoons cream cheese, softened; 4 teaspoons chopped sweet red pepper; 2 teaspoons chopped seeded jalapeno pepper; 1 teaspoon ground cumin; 1/2 teaspoon salt; 1/8 teaspoon pepper; 1 package (14.1 ounces) refrigerated pie crusts

Refrigerated pie crust makes quick work of assembling these bite-sized appetizers loaded with chicken and cheese. I've made them several times since receiving the recipe from a friend.—Betty Fulks, Onia, Arkansas

Ingredients

1 cup finely chopped cooked chicken
2/3 cup shredded Colby-Monterey Jack cheese
3 tablespoons cream cheese, softened
4 teaspoons chopped sweet red pepper
2 teaspoons chopped seeded jalapeno pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon pepper
1 package (14.1 ounces) refrigerated pie crusts

Directions

In a small bowl, combine the first eight ingredients. On a lightly floured surface, roll each pie crust into a 15-inch circle. Cut with a floured 3-in. round biscuit cutter.
Place about 1 teaspoon filling on one half of each circle. Moisten edges with water. Fold pie crust over filling. Press edges with a fork to seal.
Transfer to greased baking sheets. Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks. Serve warm.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 empanada: 81 calories, 5g fat (2g saturated fat), 10mg cholesterol, 108mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

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Originally published as Chicken Empanadas in Holiday & Celebrations Cookbook 2010

Reviews

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Average Rating:

SRTW

Mar 21, 2015

I used a homemade crust and loved this filling. I took a shortcut and used canned chicken. They were great!
SandyRoss

Jan 13, 2015

These were so good! We didn't have jalape?o so we substituted a tablespoon of diced green chilies and served with salsa and cheese queso for dipping!
SDPasley

Sep 3, 2012

Really good recipe. Not as spicy as I was expecting. I made this 2 nights in a row. The second night I added a few things like garlic and cayenne pepper to the mixture for a little extra flavor. Also used salsa for dipping.