10empanada disksI prefer the Goya brand in the freezer section, thawed
2cupsof cooked chickenshredded or diced (I baked mine in the oven with a little salt and pepper, and olive oil)
1 ½cupsof shredded monterey jack cheese
4ozcan of diced green chiles
½cupof Red bell pepper
½cupof greek yogurtI used non-fat 0%
1tablespoonof cumin
1teaspoonof salt
½teaspoonof pepper
½teaspoonof paprika
Optional: 1-2 tablespoons of sriracha for heat
1Eggbeaten for wash
Instructions
Pre-heat your oven to 400 degrees F.
In a large bowl, combine chicken, cheese, green chiles, bell pepper, greek yogurt, cumin, S&P, paprika, and sriracha.
Take your thawed empanada discs and spoon about 2 tablespoons of the chicken mixture onto one side of the disk. Leave about ¼ inch 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 of the empanadas just start to turn golden.