• Cooking Time: 15 mins total time55 min
  • Servings: 12-15
  • Preparation Time: 40 mins


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


  • Preheat oven to 400 degrees F.
  • Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the 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 the prepared baking sheet. Bake for 15 minutes.


Categories: Dairy  Mexican  Poultry  Savory  Spicy 

Author Credit: Recipe courtesy Paula Deen

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