Chicken Empanadas (Paula Deen)

• servings: 8 servings
• total time: 35 minutes

Ingredients

3 cups cooked chicken (finely chopped)

4 ounces cream cheese

1 cup monterey jack and cheddar cheese blend

1/4 cup diced red bell pepper

1 jalapeno, diced & seeded

1 tablespoon cumin

salt

fresh ground pepper

1 rolled refrigerated pie crust (boxed dough)

1 egg

Directions

Preheat oven to 400°F.

Mix all ingredients (except the dough and egg) in a large bowl using rubber spatula.

Roll out the pie crust dough and cut circles, about 5 inches in diameter.

Spoon filling into the middle of the dough circles.

Wet your finger and run it along the edge of the circle(this helps it stick shut) - fold circle in half and pierce the edges with a fork that has been dipped in flour (to prevent sticking to the dough).

Beat the egg and brush over the empanadas.

Bake at 400°F for 15 minutes.

Nutrition

• Calories: 600.8
• Total Fat: 37.8
• Saturated Fat: 16.8
• Cholesterol: 181.6
• Sodium: 521.9
• Total Carbohydrate: 24.5
• Dietary Fiber: 1.7
• Total Sugars: 3.3
• Protein: 39.3