Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!
Tuesday, May 14, 2013
This recipe is something I posted as a comment on here a long time ago and I thought it was time to bring into the recipe line-up. It's so easy and so good. A perfect little appetizer or you can eat them for dinner like we do! I like to use pre-made pie dough but of course your own would be great, too. If you like a little more heat, add a diced and seeded jalapeno.
Green Chile Chicken Empenadas
3 cups cooked chicken ~ diced
1 7-ounce can diced green chiles
4 ounces cream cheese
1 cup shredded cheese
1 red bell pepper ~ diced
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon ground cumin
3 refrigerator pie crusts
Heat oven to 375 degrees.
In a large mixing bowl, combine the cream cheese, green chiles, shredded cheese and seasonings.
Stir in the cooked chicken.
Roll pie crusts out a little larger than original size.
Cut rounds with a 4 inch cookie cutter.
Place a heaping teaspoon of chicken mixture on one side of a dough round.
Brush edges with water and fold round in half.
Press edges together with a fork and place on a parchment paper lined cookie sheet.
Repeat with remaining chicken and pie dough.
Brush tops of empenadas with an egg wash and bake for 20 minutes or until lightly browned on top.
Serve with salsa, sour cream and guacamole.