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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
20 min
time
57 min
servings
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

1
MIX 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.

2
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.

3
HEAT oven to 375ºF. Divide dough into 6 pieces. Roll out each piece on lightly floured surface to 7-inch round; place 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 in half to enclose filling. Press tops lightly to remove excess air; seal edges with fork. Brush tops with remaining egg.

4
BAKE 18 to 20 min. or until golden brown.

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