Friday, December 26, 2008

Chicken and Black Bean Empanadas

We love these. It is such an easy and quick meal. You can make these with either chicken or turkey. I always split the empanadas for the kids. They are very filling! This feeds 6 very comfortably! -Kristin

2 cups diced, leftover chicken or turkey
1, 15 oz can black beans, drained
1/2 c. shredded pepper Jack or Monterey Jack cheese
1/2 c. shredded cheddar cheese
1/2 c. salsa
1 t. ground cumin
2 T. fresh cilantro leaves, chopped (optional)
2 (9 inch) refrigerated pie crusts (or homemade)

  • Preheat oven to 425.
  • Combine chicken, beans, cheeses, salsa, cumin and cilantro. Mix well to combine; set mixture aside.
  • Unroll pie crust on flat surface.
  • Divide chicken mixture into equal portions in the 4 corners. Mound it up.
  • Place the top crust on the counter and roll out a little bit and then place on top of mounds. Then cut dough around the mounds.
  • Pinch the edges together to seal.
  • Using a fork, make marks on the edges of the empanadas to ensure they are sealed.
  • Transfer empanadas to a baking sheet.
  • Make a slit in the top of each empanada to allow steam to escape during cooking.
  • Bake for 15 minutes.

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