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
Peppers (Hot)
Mini Chicken Empanadas
Prep Time
30 min
Cook Time
15 min
Yield
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
- Optional: Egg wash and salsa verde
Directions
- Preheat oven to 400°. In a small bowl, combine the first 8 ingredients. On a lightly floured surface, roll each dough into a 15-inch circle. Cut with a floured 3-in. round biscuit cutter.
- Place about 1 teaspoon filling on half of each circle. Moisten edges with water. Fold crust over filling. Press edges with a fork to seal.
- Transfer to greased baking sheets. If desired, brush with egg wash. Bake until golden brown, 12-15 minutes. Remove to wire racks. Serve warm, with salsa if desired.
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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