Chicken Empanadas

Chicken Empanadas 

There are a few recipes that I make that do not take long to disappear. 

This is one of those...

I've pretty much mastered the art of easy cooking. 

I learned to use short cuts because quit frankly...

Ain't nobody got time for that... 

WAIT...WHAT??? 

What just happened....

Oh social media, you have taken over my life. 

I can't avoid that meme for the life of me...

If you can't beat 'em, join 'em... Right?

To avoid further meme outbursts... Let's move on.

Recipe

2lbs Ground Chicken

1/2 Orange Pepper, Diced

1/2 Yellow Pepper, Diced

1 Package of Maggie Chicken Seasoning

1/2 Onion, Diced

5 Cloves Garlic, Grated

1 Tbsp Soy Sauce

1 Tbsp Worcester Sauce

8oz Cream Cheese

1 Cup Cheddar/Mozzarella Mix

20 Goya Discos Para Empanadas - Dough For Turnover Pastries

Black Pepper to Taste

This is the season packet that I used. 

If it's hard for you to find, use a packet of Sazon.

Dice the peppers into small cubes and mix cheeses in a bowl.

I used two different color sweet peppers because I like how it looks.

You can use just one color to keep it simple.

In a medium pot, cook the chicken, diced onion and garlic.

When chicken is cooked through, add soy sauce & worcester sauce to brown.

Turn off the stove and add the cheese and pepper mixture into the pot to combine.

I cut the discs in half to make smaller empanadas but you can keep them whole if you'd like.

Add a spoonful of the mixture onto each.

Fold over the dough and pinch the edges to seal.

Now you know that I like to get fancy so I used a fork to crimp the edges.

Deep fry in oil at medium heat until golden brown. 

You can also bake these to make them a little healthier.

Just looking at these makes me want to make some more right now!!!

Serve on a nice platter. 

No dipping sauce necessary because the creamy filling needs no help!

ENJOY!!!