1 cooked chicken breast (Better if you grill the chicken breast the night before)
1 cup cream cheese
1 cup sharp cheddar cheese, shredded
½ cup monterrey Jack cheese, shredded
¼ cup diced canned green chiles
¼ cup green onion, diced
¼ cup tomatoes, diced
¼ cup fresh cilantro, chopped
1 jalapeno pepper, seeded and diced
½ tsp cumin
1 package pre-made pie crusts
Preheat oven to 350°f. Dice Tomato, jalapeno, green onion, chicken, and cilantro. Toss in a bowl with canned green chiles, cumin, shredded cheeses, and cream cheese. Mix thoroughly until all ingredients are combined.
Use a circle cookie cutter to cut as many circles as you can out of two pre-made pie crusts. Place a small spoonful of the mixture into the middle of each circle and fold crust in half over mixture into little crescent shapes(or half circles). With the tines of a fork,press along the outer edge of the half circle to create a nice edge and seal the empanada. Place prepared empanadas on a cookie sheet lined with wax paper and bake for15 minutes or until they are golden brown. These are
great served with salsa!
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