3 cups chopped, cooked chicken
8 oz shreeded colby jack cheese
4 oz cream cheese, softened
1/4 cup chopped red bell pepper
1 jalapeno, seeded & chopped
1 Tbsp ground cumin
1 1/2 tsp salt
1/2 tsp pepper
1 (15 oz) pkg refrigerated pie crust
In a large bowl, combine chicken & next 7 ingredients. Unroll piecrust onto a lightly floured surface. Roll into a 15" circle. Cut our rounds, using a 3" cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 - 15 circles total. Arrange one round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the cneter 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 flash frozen on trays, then placed in ziploc bags.*
To serve: Preheat oven to 400 degrees. Lightly grease a baking sheet. Arrange empanadas on baking sheet. Bake from frozen 15 minutes covered, then 15 minutes uncovered. Or, thaw in microwave and bake for 15 minutes.
Adapted from a Taste of Home recipe: http://www.tasteofhome.com/recipes/mini-chicken-empanadas