BBQ Chicken Empanadas
This a meal that the whole family will like!
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Ingredients
  1. 4 6 OZ CHICKEN BREASTS
  2. 2 TBSP OLIVE OIL
  3. AS NEEDED SALT
  4. AS NEEDED PEPPER
  5. 1/4 CUP BBQ SAUCE
  6. 2 TBSP GREEN ONION FINELY CHOPPED
  7. 1 CUP CHEDDAR/JACK CHEESE SHREDDED
  8. 1 EA JALAPENO PEPPER SEEDED AND FINELY CHOPPED
  9. 1 16.3 OZ CAN JUMBO HOMESTYLE REFRIGERATED BISCUITS
  10. 1 LG EGG YOLK BEATEN WITH 1 TSP WATER
Instructions
  1. PREHEAT OVEN TO 375°F.
  2. DICE CHICKEN BREAST INTO 1 INCH CUBES, SAUTE IN OLIVE OIL, SEASON WITH SALT AND PEPPER.
  3. COMBINE WITH BARBECUE SAUCE, ONION, CHEESE AND JALAPEÑO PEPPER.
  4. ROLL BISCUITS OUT ON LIGHTLY FLOURED SURFACE, TO DISCS ABOUT 4 1/2 INCHES IN DIAMETER. BRUSH OUTER EDGES OF THE DISC WITH EGG MIXTURE. PLACE ABOUT 1 HEAPING TABLESPOON OF CHICKEN MIXTURE IN CENTER OF EACH DISC. FOLD HALF THE DOUGH OVER THE FILLING AND PRESS THE EDGES WITH A FORK TO CRIMP. PLACE EMPANADAS ON UNGREASED COOKIE SHEET AND BRUSH TOPS WITH REMAINING EGG YOLK.
  5. BAKE AT 375°F FOR 17 TO 20 MINUTES OR UNTIL GOLDEN BROWN TOP.
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