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Cheesy Chicken Empanadas


1 tablespoon olive oil
1/2 small red onion, finely chopped
1 jalapeno, finely diced, seeded and ribs removed
2 cloves garlic, minced
3 green onions, thinly sliced
Kosher salt and freshly ground pepper
1 1/2 cups shredded then diced cooked chicken breasts (from leftover chicken)
1 cup shredded Monterey and Cheddar cheese blend
4 ounces cream cheese, diced
Dash of hot sauce
1 egg
Flour, for rolling
1 (15-ounce) package refrigerated pie dough
1 tablespoon chipotle chile powder
Chili Lime Dipping Sauce, recipe follows
Chili Lime Dipping Sauce:
1 cup Greek yogurt
1 chipotle pepper (canned in adobo sauce), minced
Juice and zest of 1 lime



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