Categories: Appetizers, Chicken, Tex-Mex
Ingredients
- 1 cup cooked chicken
- 1/2 cup monterey jack cheese, grated
- 1/2 cup cheddar cheese, grated
- 1 can green chilies, chopped
- 1 teaspoon minced garlic
- 3 tablespoons minced green onions
- 1/2 teaspoon cumin, ground
- 1 teaspoon salt
- 2 frozen pie crusts
- 3 egg yolks
- 2 tablespoons kosher salt
- 1 tablespoon chili powder
Directions
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Mix together first 8 ingredients, and refrigerate until ready to assemble empanadas.
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On a floured surface, roll out pie shells and cut into 4-inch circles (use all the pie dough by re-rolling scraps).
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Place approximately 2 tablespoons of chicken mixture in center of dough circles.
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Fold each circle in half and crimp edges with a fork.
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Place on a baking sheet and brush tops with egg yolks.
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Sprinkle top with mixed salt and chili powder.
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Bake 12-13 minutes at 400F degrees.
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Serve warm or at room temperature.
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Freezes well.