GET IT TOGETHER
3 cups chopped, cooked chicken (see preparation below; make a day ahead, or at least 1 hour ahead)
8 ounces jalapeno jack cheese, shredded
4 ounces cream cheese, softened
1/4 cup chopped red bell pepper
1 jalapeno, seeded and chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 (15-ounce) package refrigerated pie crusts
Water
PREPARE THE CHICKEN
Remove 5 boneless, skinless chicken thighs from their package; rinse in cool water, and pat dry with paper towels. Season with salt and pepper, and drizzle lightly with olive or vegetable oil. Heat a large frying pan and add the chicken. Cook the first side on medium heat, until the chicken is brown on the bottom and starts to cook around the sides. Flip the chicken, turn the heat down to medium-low, and cook until the chicken feels firm at the thickest part (about 4-5 more minutes). Remove the chicken from the pan and allow to cool on a plate. If using the next day, store the cooled chicken in an airtight container in the refrigerator until needed.
PREPARE THE EMPANADA FILLING
Preheat oven to 400'. Lightly grease a baking sheet (or line with foil).
In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 pie crust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter (or a glass). Re-roll dough as needed. Repeat procedure with remaining pie crusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water (if you don't have a brush, use your finger). Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.
GUACAMOLE
If you have one, use a molcajete. Otherwise, use knives to chop the garlic & onion, and a fork to mash the avocado.
2 large avocados, peeled and seeded
2 cloves of garlic, mashed or finely chopped
3 tablespoons onion, finely diced
1/2 a lime
salt & pepper
cumin (about 1/4 teaspoon)
diced tomato (about 1/2 of a tomato)
Combine the avocado, garlic and onion in a bowl. Mash the avocado, but leave it somewhat chunky. Stir in lime juice, and season with salt and pepper, and cumin to taste. Top with diced tomato and serve. Refrigerate leftover guacamole in a tightly sealed container. A layer of plastic wrap pushed down onto the guac will help keep it from getting brown. Store up to 3 days in the refrigerator.
In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 pie crust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter (or a glass). Re-roll dough as needed. Repeat procedure with remaining pie crusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water (if you don't have a brush, use your finger). Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.
GUACAMOLE
If you have one, use a molcajete. Otherwise, use knives to chop the garlic & onion, and a fork to mash the avocado.
2 large avocados, peeled and seeded
2 cloves of garlic, mashed or finely chopped
3 tablespoons onion, finely diced
1/2 a lime
salt & pepper
cumin (about 1/4 teaspoon)
diced tomato (about 1/2 of a tomato)
Combine the avocado, garlic and onion in a bowl. Mash the avocado, but leave it somewhat chunky. Stir in lime juice, and season with salt and pepper, and cumin to taste. Top with diced tomato and serve. Refrigerate leftover guacamole in a tightly sealed container. A layer of plastic wrap pushed down onto the guac will help keep it from getting brown. Store up to 3 days in the refrigerator.
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