Chicken Empanadas

• 3  cup  chopped, cooked chicken
• 1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
• 4  ounce  cream cheese, softened
• 1/4  cup  chopped red bell pepper
• 1 jalapeno, seeded and chopped
• 1  tablespoon  ground cumin
• 1 1/2  teaspoon  salt
• 1/2  teaspoon  pepper
• 1 (15-ounce) package refrigerated pie crusts

Preheat oven to 400 degrees F. Lightly grease a baking sheet. In a large bowl, combine chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll onto a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts. Arrange 1 piecrust round on a clean, flat surface. Lightly brush edges of crust with water. Place 1 heaping teaspoon of chicken mixture in center of the round. Fold dough over filling, pressing edges with a fork to seal. Repeat with remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on prepared baking sheet. Bake for 15 minutes.

Yield: 12 to 15
Preparation time: 40 minutes
Cooking time: 15 minutes
Ease of Preparation: Medium

Recipe Courtesy of Paula Deen