Ingredients
• 4 ounces cream cheese, softened
• 2 ounces Queso Fresco, softened
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon red pepper flakes
• 1/2 cup Mexican shredded cheese
• 2 green onions, thinly sliced
• 1 cup shredded/cubed chicken
• 2 Pillsbury pie crusts
• 1 egg
• 1 teaspoon water
• Flaky sea salt
Directions
Preheat oven to 375 degrees. Let pie crust come to room temperature while you prep everything else. In a large bowl mix cream cheese, Queso Fresco, all spices, green onions, and Mexican cheese. Add chicken and mix again. (This works great in a stand mixer)!
Unroll crust and use a 4” round biscuit cutter to cut as many rounds as you can. I used the scraps to roll back out to make as many as I could. Using small or medium cookie scoop, fill each round and lightly flatten. Fold over to make hand held shape. Lightly seal edges with the tines of a fork.
Whisk egg and water to make egg wash. Baste empanadas. Lightly slit each 3 times with a paring knife. Sprinkle with sea salt. Bake on stone for 20 minutes.
*These are so easy by using pre-made pie crust dough. You could also sub the chicken with taco meat. Adapted from The Cookie Rookie.
