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Sunday, March 27, 2011

Chicken and Black Bean Empanadas


Roasted chicken (about 2 to 3 cups shredded - I use rotisserie chicken)
1 (15-ounce) can black beans, drained
1/2 cup shredded pepper Jack or Monterey Jack cheese
1/2 cup shredded Cheddar
1/2 cup prepared salsa
2 tablespoons freshly chopped cilantro leaves
1 teaspoon ground cumin
2 (9-inch) refrigerated pie crusts
1 egg, beaten with water, if desired, for egg wash


Preheat oven to 425 degrees F.

In a large bowl, combine chicken, black beans, both cheeses, salsa, cilantro, and cumin. Mix well to combine.

Pour chicken filling into pie crust, then top with 2nd crust and crimp edges. Brush with egg wash and place into preheated oven. Bake for 20 - 25 minutes, until crust is golden brown.

You may have extra filling, so you can make another smaller version or use the filling for quesdillas!

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