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Appetizers | |
| One 15-ounce can Southwestern-flavored pinto beans 1 cup shredded Monterey Jack or pepper jack cheese 1 cup shredded and chopped rotisserie chicken meat Two 14-ounce packages frozen empanada wrappers, defrosted 1 large egg | |
| Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. In a large bowl, mix together the beans, cheese and chicken. Working in batches, lay out the empanada wrappers on a clean work surface. Place a heaping tablespoon of the bean filling into the center of each wrapper. Fold the dough over the filling to form a half-moon shape and press the edge to seal. Using a fork, crimp the edge to completely seal. Transfer the empanadas to the prepared baking sheets. In a small bowl, whisk the egg with 2 tablespoons water. Brush the empanadas with the egg wash. Bake until golden brown, 15 to 20 minutes. | |
| can be reheated in the oven/toaster, if you like it spicy add dice fresh hot peppers, hot sauce, or dried hot pepper. | |
Good | |
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