MINI CHICKEN EMPANADAS

Mini Chicken Empanadas image

Refrigerated pie crust makes quick work of assembling these bite-sized appetizers loaded with chicken and cheese. I've made them several times since receiving the recipe from a friend. -Betty Fulks, Onia, Arkansas

Provided by Taste of Home

Time 45m

Yield about 2-1/2 dozen.

Number Of Ingredients 9

Ingredients

1 cup finely chopped cooked chicken
2/3 cup shredded Colby-Monterey Jack cheese
3 tablespoons cream cheese, softened
4 teaspoons chopped sweet red pepper
2 teaspoons chopped seeded jalapeno pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon pepper
2 sheets refrigerated pie crust

Steps:

Preheat oven to 400°. In a small bowl, combine the first 8 ingredients. On a lightly floured surface, roll each pie crust into a 15-inch circle. Cut with a floured 3-in. round biscuit cutter., Place about 1 teaspoon filling on 1 half of each circle. Moisten edges with water. Fold pie crust over filling. Press edges with a fork to seal., Transfer to greased baking sheets. Bake until golden brown, 12-15 minutes. Remove to wire racks. Serve warm.

Nutrition Facts : Calories 81 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 108mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges