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Chicken & Cheese Empanadas 

Want to spice up your dinner routine? How about making our Chicken & Cheese Empanadas? This recipe is one your family will love!
prep time
40 min
1 hr 15 min
6 servings

what you need

  • 1 cup flour
  • 1/2 tsp. CALUMET Baking Powder
  • 1/2 tsp. salt
  • 1/4 cup shortening
  • 1/4 cup plus 1 Tbsp. cold water, divided
  • 1/2 lb. boneless skinless chicken breasts, cut into 1/2-inch pieces
  • 1/2 cup chopped onions
  • 1/2 cup chopped green peppers
  • 1/2 cup TACO BELL® Thick & Chunky Medium Salsa
  • 1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
  • 1  egg

COMBINE flour, baking powder and salt in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually add 1/4 cup water, stirring until mixture forms ball. Knead dough on lightly floured surface 5 min. or until smooth and elastic. Wrap tightly in plastic wrap; refrigerate while preparing empanada filling.

COOK chicken, onions and peppers in nonstick skillet on medium-high heat 5 min. or until chicken is no longer pink. Add salsa; cook and stir 2 min. Cool completely. Heat oven to 375ºF. Divide dough into 6 pieces; roll out each piece on lightly floured surface to 7-inch round. Place in single layer on parchment-covered baking sheet.

STIR cheese into chicken mixture; spoon about 1/2 cup onto half of each dough round. Beat egg and remaining water; brush onto edges of dough rounds.

FOLD dough rounds in half to enclose filling; press tops lightly to remove excess air. Seal edges with fork. Brush with remaining egg. Bake 18 to 20 min. or until golden brown.

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