Miss Annie, all I can say if yum!!!! I have been taste testing several appetizers for a shower I am throwing- Tested these on hubby & daughter and the said they were awesome. Really great flavor and very easy. This is truely one of the winners!
UPDATE -- I made a half recipe of these again today, and they came out tastier. This time I used just under a cup of shredded chicken, and only a half cup or less of Monterey Jack (no cheddar this time). I moistened the mix with about a tablespoon of green taco sauce (La Victoria brand), and gave it a generous dose of chili powder and some salt. I used one green onion (next time I;; try red onion), and about a tablespoon of finely chopped tomato. What especially made them good this time, though: I remembered to brush 'em with egg yolk and sprinkle on the salt and chili powder, which adds flavor and makes them crisp. With 1 pie crust, I got 13 appetizers using a 3" round cookie cutter. (Someone more deft with a rolling pin might get one more.) 12 min. at 400° was just right. Excellent this time! Thank you, Miss Annie!
These are so good. I found Empanada circles in the frozen section of a latin market and they were very easy to use. they are called discos. I cut salt in half for the inside mixture and only used 1/2 tsp for the top. I will be making these again real soon.
The topping (salt and chili powder) just ruined it. I was excited to find something that would work for leftover pie crust, but unfortunately, most of this went in the trash.
TOO DANG SALTY! SALTY! SALTY! I ended up having to scrape the nice golden-brown crust off the tops, and it was still just insanely salty. The topping was just ridiculous with the salt. I don't even know if the filling tasted good on it's own (smelled good), because the only thing we could taste was salt. If I ever make this again, I will try just mixing a couple teaspoons chili powder in with the egg yolks to brush on the tops, and omit all the salt from the topping altogether. Ruined it.
These were quite easy to make and was a nice, simple lunch. Thank you, and I may try with beef or pork. :)
Holy cow that was salty!!! Wow!!! I added almost a cup more chicken and it was still salty. I ended up not putting any additional salt on the outside and it was still over powering. For anyone attempting this I reccomend the following:
1) If you are using canned green chiles, rinse them off (lots of salt in there!)
2) Save the salt until last in the filling, taste it before you add any salt, and just slowly add it
3) If you want salt on the outside just try to underseason the filling a little to compensate.
I'll have to try this again and try to adjust it to suit my tastes a little bit. Beware! 3tsp is just waaaaay too much in my opinion. My gut told it was too much when I was following the recipe. I should have listened!
The filling was good but I did have a problem with it oozing out (probably my fault, I was in a hurry). I used a homemade pie crust so they turned out nice and flaky. I have to say the chili powder salt mixture seemed a lot for sprinkling on the outside so i cut it down and it still tasted way too salty. My kids had to scrape it off before they would eat it. Overall, it was ok, but I doubt I'll make it again.
Fantastic recipe. I followed the recipe except I cut down on the salt that went on top. These were a hit. We served with queso, salsa and sour cream. The family loved them. I did have trouble with the cheese oozing out, but we didn't care.