Whether it is a favorite treat or a first run food for your kids, empanadas are so delicious and these are easier to make than you would think. These are also healthier and less fattening that run-of-the-mill or typical empanadas.
1/2 rotisserie chicken or 2 legs skin removed, meat stripped from bone
1 large jalapeño pepper diced
1 red bell pepper diced
1 cup low or non-fat shredded cheddar
1 yellow onion diced
1 tablespoon cumin
2 tablespoons canola oil
4 oz low or non-fat cream cheese
1/2 cup pre-made salsa
2 ready made pie crusts
flour for sprinkling
hot sauce (pick your favorite)
Preheat oven to 400°
Throw the cream cheese, cheddar, cumin and jalapeño into a large bowl. Heat the canola oil in a large skillet on Medium heat. Throw in your onion and bell pepper, season with salt an pepper and cook until the onion is translucent. Throw in your chicken and salsa and mix with a wooden spoon. Cook for about 5 minutes mixing every one in a while.
While the chicken heats, flour a work surface and roll out your pie crusts. Using a lid, any lid that it bigger than 5", cut out circles and
When the chicken has been seasoned by your salsa, add the mix to the bowl and mix the hell out of it. The heat will mesh everything to make an even filling for your empanadas. One by one, lay out a circle of dough and wet the dough with your fingers. Spoons 1 -2 tablespoons of the filling into the center of the circle and fold on side over the other. The water will help work as an adhesive. Use a fork or your fingers to seal the edges of each empanada and lay on a baking sheet.
Throw your sheet into the oven and bake for about 15 minutes or until the crust is golden. Plate and serve with sides. I make the world's best guacamole--but you will have to wait for that one :)
Recipe Courtesy of Mark Patrick Spiecher (The Manic Cheater). Original blog post