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
Pastry: 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.
Midwest Dairy Council
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