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Cheese and Chicken Empanadas

Thursday, January 01, 2004
American/Appetizers-Side Dish
Filling:1/2 cup Monterey Jack Peace, grated
1/2 cup Cheddar Cheese, grated
1 cup shredded cooked chicken
1 jalapeno pepper, diced
1/2 tablespoon minced red onion
1/2 teaspoon cumin, ground
1 teaspoon

2 frozen pie shells, thawed
3 eggs yolks
2 tablespoons coarse kosher salt
1 tablespoon dark chili powder

In a bowl, mix together all together ingredients for filling and refrigerate until ready until to assemble empanadas. On a floured surface, roll out pie shells and cut into 4-inch circles (use all the dough by re-rolling scraps.)
Place approximately 2 tablespoons of cheese and chicken mixture in center of dough circles. Fold each circle in half and crimp edges with a fork.
Place on a baking pan or cookie sheet and brush top of each empanada with egg yolk. Sprinkle top with salt and chili powder.
Bake 12-13 minutes at 400 degrees Farenheit.Serve warm or at room temperature.
Nutrition Facts:
Midwest Dairy Council
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