my mexican kick...

i'm an avid fan of mexican food so i thought my next dish to try would be chicken empanadas. i saw the recipe on foodnetwork and it looked delicious! It is definitely a dish you should prep for unless you have four free hours to make it in one day. I tweeked the recipe a bit so i will post the edited version. :)

You Will Need:
3 cups chopped chicken (I used a rotisserie chicken from the grocery store)
1 8 oz. package of kraft mexican shredded cheese
8 oz. cream cheese
1/4 cup chopped red bell pepper
1/4 cup chopped tomato
1 half of a jalapeno (seeded and chopped)
1 tbspn cumin
1 1/2 tspn salt
1 tspn pepper
2 (15 oz) refrigerated pie crusts
water


Preheat your oven to 400 degrees.
Start off by mixing your chicken and your next eight ingredients. It should be a thick consistency but not too thick.

Then roll out your pie crust and cut out circles with a 3 in. cookie cutter. Repeat with your remaining pie crusts. I only used three pie crusts but i wound up throwing away some left over mixture. It's up to you to decide. You can always freeze any extra mixture. After you have cut out your rounds place one heaping teaspoon in the center of your round.

After you have done that gently fold over your round and seal closed with a fork. It makes quite a bit of empanadas so i wound up using two sheet pans.

Bake in the oven for fifteen to twenty minutes or until golden brown.

ENJOY!