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Spicy Chicken Empanadas
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| 3 cups | chopped or shredded chicken |
| 1 pkt of taco seasoning | |
| 1 tsp | onion powder |
| 1 tbs | ground cumin |
| 1/4 cup | chopped red bell pepper |
| 2 cloves | minced garlic |
| 1 small | jalapeño, seeded and chopped |
| 1 1/2 tsp | salt |
| 1/2 tsp | black pepper |
| 4 oz | softened cream cheese |
| 1 pkg | Mexican blend Montery Jack cheese |
| 1(15oz) pkg | refrigerated pie crust. |
Preheat oven to 400 degrees
Boil and cook chicken, shred.
In Lg skillet sauté red pepper, jalapeño, and garlic. Add shredded chicken, taco seasoning, onion powder, Salt, and pepper.
In Lg bowl combine chicken mixture and cream cheese and shredded cheese.
Roll out 1 prepared pie crust to around 15" circle. Cut out rounds using a 3" or 4" cookie cutter. Should make 12-15 circles. Put 1 round on clean flat surface. Lightly brush edges with water. Place 1 heaping tsp of chicken mixture in the center of the dough round. Fold dough over the filling and press edges together with a fork to seal. Repeat with remaining rounds. Place empanadas on baking sheet. Cook 15 mins and serve.
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