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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: North America, Mexican
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

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Test Kitchen Approved

Total Time

Prep: 30 min. Bake: 15 min./batch

Makes

about 2-1/2 dozen

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

Mini Chicken Empanadas Recipe photo by Taste of Home

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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.

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.

Mini Chicken Empanadas

Ingredients

Directions

Nutrition Facts

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