8 ounce colby and monterey jack cheese blend shredded
3 cups meat from a rotisserie chicken cooked chopped
4 ounces cream cheese softened
1 tablespoon ground cumin
1 jalapeño seeded chopped
0.5 teaspoon pepper
0.3 cup bell pepper red chopped
15 ounce pie crusts refrigerated
1.5 teaspoons salt
12 servings water
Equipment
bowl
baking sheet
oven
cookie cutter
Directions
Preheat oven to 400 degrees F.
Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface.
Roll into a 15-inch circle.
Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water.
Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet.
