Cheesy Chicky Empanadas

A quick and easy empanada with south west flavors. The ingredients can be changed around to suit your tastes.

–

Save & Share

Servings 0

false

( 0 ) Ratings

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 1 )

2bcd4394-dbc4-452d-972d-cfd942f04bab

Member Recipe By auntiejane952

ingredients 5
Prep Time 10 min
Total Time 28 min

Ingredients

: 2 - Pillsbury® Refrigerated Pie Crust (at least 1 crust) 14.1 oz box

16: ounces your favorite salsa, divided I like black bean and corn here

9: ounce package south west style chicken breast (fully cooked)

6: ounces pepper jack cheese, grated

1: egg, beaten

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Pre heat oven to 450°
2 Dice the chicken and put in a bowl.
3 Add 4 tablespoons salsa, and the pepper jack cheese. Mix well.
4 Open pie crust up, cut in half, then half again. you should have 4 triangles. Repeat for the other pie crusts.
5 On one pie crust triangle, spoon about 4 tablespoons of chicken filling, leaving a small rim around the outside edge clear.
6 Brush all around the edge with the beaten egg, and top with another pie crust triangle.
7 With the tines of a fork seal all around the outsides.
8 Repeat for all the rest of the dough triangles. You should have 8 empanadas.
9 Bake for 15 to 18 minutes, or until golden.
10 Serve with reserved salsa of your choice and toppings of your choice.