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Empanadas 16

A home-style Empanadas 16 made with Cooked Chicken, Colby And Monterey Jack Cheese Blend, Cream Cheese Softened, Red Bell Pepper, and Salt. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3 cup
• 1 pkg
• 4 oz
• 1/4 cup
• 1 1/2 tsp
• 1/2 tsp

Method (preview)

1. 1

   1 package shredded Colby and Monterey Jack cheese blend (8-ounce)

2. 2

   Lightly grease a baking sheet.

3. 3

   In a large bowl, combine the chicken and next 7 ingredients.

4. 4

   Unroll 1 piecrust onto a lightly floured surface.

5. 5

   Roll into a 15-inch circle.

6. 6

   Cut out rounds, using a 3-inch cookie cutter.

7. 7

   Re-roll dough as needed.

8. 8

   Repeat procedure with remaining piecrusts, making 12 to 15 circles total.

9. 9

   Arrange 1 round on a clean, flat surface.

10. 10

    Lightly brush the edges of crust with water.

11. 11

    Place 1 heaping teaspoon of chicken mixture in the center of the round.

12. 12

    Fold the dough over the filling, pressing the edges with a fork to seal.

13. 13

    Repeat with the remaining rounds and chicken mixture.

14. 14

    Arrange empanadas on the prepared baking sheet.

15. 15

    Bake for 15 minutes.