Chicken Empanadas

 

This week's recipes are going to be inspired by spain!

I love finding all these new recipes and trying them out.

Wonder who will try this week out?

Chicken Empanadas

Ingredients:

10 empanada disks (goya in the freezer section) thawed

2c cooked shredded chicken seasoned with salt and pepper

1 1/2c shredded monterey jack cheese

4oz can diced green chiles

1/2c red bell pepper

1/2c greek yogurt

1T cumin

1tsp salt

1/2tsp pepper

1/2tsp paprika

1-2T sriracha

1 egg, beaten for wash

Instructions:

Preheat your oven to 400 degrees

In a large bowl, combine chicken, cheese, green chiles,

bell pepper, greek yogurt, cumin, salt and pepper,

paprika and sriracha.

Take your thawed empanada discs and spoon about 2T of

the chicken mixture onto one side of the disk.

Leave about 1/4" clean around the edge.

Brush egg around the edges of half of the disc and fold the

circle over top of the filling. If the filling is coming

out the sides at all, gently stuff it into the empanada and

make sure that the edges are completely sealed.

Crimp the edges with a fork and brush the top of each empanada

with the egg wash. Bake for 12-15 minutes until the tops

turn golden brown.

Let cool slightly and enjoy