3 chicken breasts, cooked and shredded
1 jalapeño, seeded and finely chopped
1/2 of a green bell pepper, finely chopped
1/2 of a red bell pepper, finely chopped
1 small onion, finely chopped
8 oz reduced fat, Mexican blend shredded cheese
4 oz fat-free cream cheese
2 tbsp cumin
1/2 tsp red pepper flakes
1 tsp chili powder
1 tsp garlic powder
1/2 tsp salt
1 pkg of egg roll wraps
Start by finely chopping the peppers and onion. Add to a large mixing bowl and mix in the cooked and shredded chicken. Add in the remaining ingredients, except the egg roll wraps, and mix very well.
Next, get out a dough press and lay one egg roll wrap onto the press. Add a spoonful of the mixture to the center of the press. Brush just a light layer of water on the edges to create a seal, and fold the press in half. This is all really very easy, so easy your kiddos can do it!
Once you have them all ready to go in the oven, spray with just a bit of cooking spray to help the crust crisp up during baking.
Bake in a 400 degree oven for about 10 minutes. Serve with some low-fat sour cream, salsa or guacamole. I served the empanadas with a side of black beans and then followed up with homemade mango sorbet for dessert.
So yummy, this will become a favorite in your home too!
* You could also use a package of refrigerated/frozen pie crust in place of the egg roll wraps for a softer empanada shell. You will need to cut the dough into individual rounds. Fill the same way and seal with water. Press the edges with the back of a fork. Bake at same temp and time as above.
* Also, you could make mini-sized empanadas and serve them as appetizers! Your guests will love them!
© Cruzin' Thru | 2014