[CHILE-PEPPER-RECIPE] ROASTED JALAPENO CHICKEN EMPANADAS

ROASTED JALAPENO CHICKEN EMPANADAS
TOTAL: 30 MIN 1
0 SERVINGS

2/3 cup Hellmann's Mayonnaise With Lime Juice
1 cup shredded manchego cheese
4 to 6 roasted jalapeno peppers, peeled, seeded and finely chopped
1/4 cup thinly sliced green onions
1 teaspoon Lawry's Garlic Salt With Parsley
2 cups finely chopped cooked chicken
1package frozen discos epanadas, thawed
Vegetable oil

In a medium bowl, combine the mayonaise, peppers, green onions and garlis
salt.Stir in the chopped chicken. Lightl roll each disco empanada to 5- to
6-inches width. Place 1/4 cup filling in the center of each disco; brush
edges with water. Fold discos in half over filling, then
press-edges with fork to seal. Heat 2- to 3-inches oil over medium high heat
in a 12-inch
skillet. Cook the empanadas, a few at a time for 5 minutes or until golden
and crisp, turning once. Drain on paper towels. Serve hot.

Mary Dee's Quick & Tasty Recipes July 2003

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