Chicken Empanadas

This was really flavorful and of course I will eat anything in a pie crust.

Chicken Empanadas

6 Servings - Serving Size: 1 Wedge

Chicken Empanadas

This was really flavorful and of course I will eat anything in a pie crust.

Ingredients:

  • 2 refrigerated rolled pie crusts
  • 1 tablespoon olive oil
  • 1/2 cup onion chopped
  • 1/2 medium red bell pepper chopped
  • 1/2 medium green bell pepper chopped
  • 2 cups chicken cooked, coarsely chopped
  • 1/2 cup brown rice cooked
  • 1 cup corn thaw if frozen
  • 2 tablespoons fajita seasoning
  • 1 cup mexican cheese blend shredded
  • 1 small egg beaten

Directions:

  1. Preheat oven to 425F.
  2. Place 1 pie crust flat on a 14-inch pizza pan; set aside.
  3. In a large skillet, heat oil over medium heat.
  4. Add onions and bell peppers; cook 5 minutes or until tender, stirring occasionally.
  5. Stir in chicken, corn, rice and fajita seasoning; remove from heat.
  6. Spoon mixture onto pie crust, leaving a 1" border around edge.
  7. Sprinkle cheese evenly over chicken mixture and brush edge of crust with egg.
  8. Place second pie crust flat over filling.
  9. Press edges of crusts together.
  10. Using a fork, crimp to seal edge.
  11. Brush top with egg.
  12. Bake 20 to 25 minutes, or until golden.
  13. Cut into wedges and serve immediately.
http://www.thehungryhoarder.com/2012/01/07/chicken-empanadas/

Recipe adapted from Mr. Food

What's on your mind?