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Chicken Empanadas.


*Note: These are appetizer-sized Chicken Empanadas. This recipe makes a TON of these. Store remainder in a freezer bag in the freezer for up to 3 months. Reheat in oven or toaster oven until heated through. - See more at:


2 chicken breasts, roasted
1 jalapeno, seeded (if desired)
1/2 red pepper
1/2 green pepper
1 small onion
8 ounces Mexican blend cheese, shredded
4 ounces cream cheese, softened
2 tablespoons cumin
1/2 teaspoon crushed red pepper flakes
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon salt
1 (15 ounce) package of frozen pie crust or homemade pie crust for a double crust pie
- See more at:



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