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Mini Chicken Empanadas

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
  • Total Time
    Prep: 30 min. Bake: 15 min./batch
  • Makes
    about 2-1/2 dozen

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
  • 2 sheets refrigerated pie crust

Directions

  • Preheat oven to 400°. In a small bowl, combine the first 8 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 1 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 until golden brown, 12-15 minutes. 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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