chicken empanadas

INGREDIENTS:

1 rotisserie chicken, shredded

8 oz. package of shredded colby and monterey jack cheese

4 oz. cream cheese, softened

1/2 cup chopped red bell pepper

1 jalapeno, seeded and chopped

1/4 cup chopped cilantro

1/2 tablespoon cumin

1 tsp. ancho chili powder

1/4 tsp. garlic powder

1/4 tsp. onion powder

1 1/2 tsp. salt

1/2 tsp. pepper

2 packages of refrigerated pie crusts

water

egg

DIRECTIONS:

Preheat the oven to 400 degrees. Put your silpat mat on your cookie sheet or spray the sheet with coconut oil.

In a large bowl combine the chicken, cheeses, peppers, spices and cilantro.

Unroll the pie crusts onto a lightly floured surface. Rolling slightly. Cut out rounds using a 4 inch round cookie cutter. Re-roll dough as needed. Repeat procedure with remaining pie crusts, making about 16 circles total.

Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping tablespoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture.

Arrange empanadas on the baking sheet. Bake for 15-17 minutes.