Spicy Chicken Empanadas (Paula Deen)

DH and I watched Paula Deen make these today and he's anxious for me to try them now! These were served at Paula's surprise 60th birthday party. Using a rotisserie chicken from the deli and refrigerated pie crust for the dough are great shortcuts.

• Ready In: 35 mins
• Yields: 10-12 empanadas

Ingredients

• 2  tablespoons  vegetable oil
• 1  medium yellow onion, finely diced
• 1 (4 1/4ounce) can diced green chilies
• 1⁄2  jalapeno, seeded and finely diced (optional)
• 2  garlic cloves, minced
• 1⁄2 teaspoon ground cumin
• 1  rotisserie-cooked chicken, picked and finely chopped
• 2  tablespoons fresh lime juice
• 1⁄4 cup  chopped fresh cilantro leaves
• 2  cups  grated monterey jack pepper cheese
•  salt & freshly ground black pepper
•  prepared  pie dough
• 1  egg, mixed with 1 tablespoon water, for egg wash
•  peanut oil, for fryer

Directions

1. Heat vegetable oil in a medium saute pan; add onions, green chiles, jalapenos, garlic and cumin and saute until onions are translucent.
2. In large bowl combine chicken, lime juice and cilantro. Add the onion-chili mixture and mix. Stir in cheese and season with salt and pepper, to taste.
3. Using a 4-inch ring mold (biscuit cutter), cut circles from prepared pie dough. Put about 1 tablespoon of the chicken mixture in center of dough. Brush egg wash around circumference of the dough. Fold top half over to form a half circle. Seal with the tines of a fork.
4. Heat a deep-fryer to 325 degrees with peanut oil. Submerge a few empanadas into oil until golden brown, about 2 minutes. Remove and drain on paper towels.