This is a recipe my son made for his spanish fiesta!
The original recipe is from Paula Dean.
He added bacon bits to the original recipe.
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 jalapeño, seeded and chopped
1 Tablespoon ground cumin
1 1/2 teaspoon teaspoons salt
1/2 teaspoon pepper
2 (15-ounce) package refrigerated pie crusts
Preheat the oven to 400 degrees F.
Lightly grease a baking sheet. In a large bowl, combine the 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 dough as needed. Repeat procedure with remaining pie crusts, making 12 to 15 circles total. Repeat for second pie crust. 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 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. Arrange empanadas on the prepared baking sheet.
Bake for 15 minutes. You can also freeze the filling for up to one month.
We made some and then put the rest in the freezer. Last week we thawed it and made more. Everybody loved these. There is a lot of prep work but it’s worth it . This is a crowd pleaser!