Spicy Chicken Empanadas (Paula Deen)

Ingredients

• 2 tablespoons vegetable oil
• 1 medium yellow onion, finely diced
• 1 (4 1/4 ounce) 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. 1

   Heat vegetable oil in a medium saute pan; add onions, green chiles, jalapenos, garlic and cumin and saute until onions are translucent.

2. 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. 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. 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.