Ingredients

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

Directions

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.

Recipe Courtesy of Paula Deen