Mexican Recipes
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Ingredients
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| 1 |
Cooked chicken, shredded |
3 cups |
| 2 |
Monterey jack cheese, shredded |
1 package |
| 3 |
Cream cheese, softened |
4 ounces |
| 4 |
Red bell pepper, chopped |
1 |
| 5 |
Red onion, chopped |
1 |
| 6 |
Jalapeno pepper, seeded and chopped |
1 |
| 7 |
Cumin powder |
2 teaspoons |
| 8 |
Refrigerated pie crusts |
1 package |
| 9 |
Salt |
1+ 1/2 teaspoons |
| 10 |
Freshly ground black pepper |
1/2 teaspoon |
| 11 |
Water |
1/2 cup |
| Method |
Preheat the oven to 400 degrees f.
In a large bowl, combine the chicken, cheese, cream cheese, chopped bell
pepper, onion, jalapeno pepper, cumin, salt and pepper, mix well. Unroll
a pie-crust on a floured surface, roll into a 15-inch circle. Now cut the
rounds, using a cookie cutter. Re-roll and repeat the process. Arrange 1
round on a clean flat surface, lightly brush the edges of the crust with water.
Place 1 heaping teaspoon of chicken mixture in the centre of the round, fold
the dough over the filling, pressing the edges with the fork to seal. Repeat
with the remaining rounds. Arrange empanadas on the greased baking sheet,
and bake for 15 minutes.
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| Servings -6 |
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| Introduction
of the dish |
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This is a very simple, easy to make dish, yet a crowd pleaser.
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