Football Fest Empanadas

Ingredients

• 16 ounce(s) Black bean and corn salsa
• 1/2 cup(s) Frozen corn Thawed
• 2 Jalapeño peppers Seeded and minced
• 3 tablespoon(s) Minced fresh cilantro, divided
• 2 teaspoon(s) Lime juice
• 9 ounce(s) Ready-to-use Southwestern chicken strips Chopped
• 2 package(s) (14.1 oz each) refrigerated pie pastry
• 4 ounce(s) Quesadilla cheese Shredded
• 1 Egg Lightly beaten

Preparation

1. In a large bowl, combine the salsa, corn, jalapeño, 2 Tbsp cilantro, and lime juice. In another bowl, combine the chicken, remaining cilantro, and 1/2 cup salsa mixture; set aside. Reserve remaining salsa for serving.


2. Unroll a pastry sheet onto a lightly floured surface. Using a floured 4-inch round cookie cutter placed halfway on edge of pastry, cut 4-in x 3-in football shapes. Repeat with remaining dough, chilling and rerolling scraps as needed.


3. Transfer half of the cutouts to greased baking sheets. Place 1 Tbsp chicken mixture in the center of each; top each with 1-1/2 tsp cheese. Brush edges of pastry with egg. Top with remaining cutouts; press edges with a fork to seal. Cut slits in the tops to resemble football laces. Brush tops with egg.


4. Bake at 450 degrees for 8-12 minutes or until golden brown.serve warm with reserved salsa mixture. Refrigerate any leftovers.