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Wednesday, December 8, 2010

Chicken Empenadas

Courtesy of Barb Double-Rand


Chicken Empenada

2 Refrigerator pie crust (room temp)
3-4 cooked, chopped chicken breast
1 jar old elpaso (or whatever) cheese and salsa dip
4 tsp fajita mix
1/2 green, red and yellow peppers sliced
1 medium onion sliced
1 tablespoon olive oil

Preheat oven to 425. Cook veggies in 1 Tablespoon olive oil for about 5 minutes stir in fajita mix add cooked chicken and 1/2 jar cheese sauce mix together.
Lay pie crust on either pizza pan or cookie sheet. Add ingrediants and spread on crust (leaving edge) cover with other pie crust and pinch edges to seal. Brush with beaten egg and hot sauce if you want. Bake 20-25 minutes and serve with the leftover cheese sauce heated up and some sour cream

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