Tuesday, May 1, 2012


2 Tbsp olive oil
1/2 small onion, chopped
1/2 red bell pepper, finely chopped
2 garlic cloves, minced
2 cups cooked chicken
1 Tbsp chili powder
salt and pepper
5 oz cream cheese, softened
1 cup cheddar, shredded
1 package refrigerated pie crust
nonstick cooking spray

1.  Preheat oven to 400 degrees.
2.  Heat oil in small saute pan over medium-high heat.  Add onions, bell peppers, and garlic and cook until soft 4 to 5 minutes.  Add chopped chicken, chili powder, salt, and pepper and cook for 3 to 4 minutes, or until heated through; transfer to a mixing bowl.  Stir in cream cheese and cheddar cheese.
3.  Using 3-inch round cookie cutter, cut out rounds from pie crust.  Place a tablespoon or so of chicken mixture onto each pastry round.  Brush edges with water, fold dough over, and seal edges with a fork.  Spray tops with cooking spray and place on greased cookie sheet.  Bake empanadas until they are brown, 15 to 20 minutes.  Serve plain or with salsa and/or sour cream.

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