Easy Chicken Empanadas

For a special make-ahead meal even on the most hectic night, simply stock these homemade empanadas in your freezer and some PeakFection® Salsa in your fridge.


  • 1 1⁄2 cups cooked, shredded chicken
  • 3 ounces cream cheese, softened
  • 1 clove garlic, minced
  • 1⁄4 teaspoon chili powder
  • Pinch of cayenne pepper
  • 1 cup shredded Colby Monterey Jack cheese blend
  • 1⁄8 cup PeakFection® Red Salsa, plus 1/2 cup, for serving
  • 1⁄4 teaspoon salt
  • 1⁄2 teaspoon cumin
  • 1 (15 oz.) package refrigerated pie crusts


  • Preheat oven to 400°F. In a medium bowl, combine all ingredients for empanadas, except pie crusts, until well blended.
  • Unroll one pie crust onto parchment paper, or a lightly floured surface. Use a 3-inch round cookie cutter to cut rounds from dough. Re-roll dough as needed.
  • Place 1 generous tsp. filling in the center of the rounds. Brush edges of dough with water and fold over to cover filling. Press edges with a fork to seal.
  • Repeat with remaining pie crust and filling. (If desired, the recipe can be made up to this point and frozen.)
  • Bake for 12-15 minutes, or until golden brown.