Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon oil ((or cooking spray))
  • 1/4 cup chopped onion
  • 1 teaspoon minced garlic ((about 1 clove))
  • 1 Tablespoon chipotle chiles with adobo sauce ((See note below))
  • 4 ounces cream cheese ((1/2 block))
  • 1/2 cup pepper jack cheese, shredded
  • 1-1/2 cups shredded cooked chicken ((See note below))
  • 3/4 cup corn ((fresh, frozen, or fresh))
  • 2 tablespoons chopped cilantro
  • 2 each refrigerated pie crusts ((1 box))
  • 2 tablespoons egg whites ((to brush on empanada dough))

Instruction

  • Spray a saute pan with non stick spray, or use a little oil, and to cook onion till translucent. 
  • Add the garlic and cook another minute.
  • Add the chipotle, cream cheese and pepper jack cheese and cook till melted and combined.
  • Add the chicken and corn and heat for 2 minutes. Remove from the heat and add the cilantro.
  • Preheat the oven to 400°.
  • Roll out the pie crust and use a large circle cutter or turn a bowl upside down and cut around it with a knife.
  • Place a large spoon of chicken filling in the middle.  Pinch the sides together, then use a fork and crimp the edges to seal well. Brush tops with egg white.
  • Place in the oven and bake till golden brown, about 18 to 20 minutes.Serve with sour cream and salsa.