2-3 c diced or shredded cooked chicken
1 (15-ounce) can black beans, drained
1/2 cup shredded pepper Jack or Monterey Jack cheese
1/2 cup shredded Cheddar
1/2 - 1 cup prepared salsa
2 (9-inch) refrigerated pie crusts
1 egg, beaten for egg wash
Preheat oven to 425 degrees.
In a large bowl, combine chicken, black beans, both cheeses, and salsa. Mix well to combine.
Unroll pie crusts onto a flat surface. Using 4-inch cutter, cut out 6 circles per pie crust. Divide chicken mixture into equal portions and place each portion (in mounds) on top of the pie crusts. Fold over and pinch the edges together to seal. Using a fork, make hash marks on the edges of the empanadas to ensure they are sealed. Transfer empanadas to a large baking sheet. Using a sharp knife, make small slits in the top of each empanada to allow steam to escape during cooking. Brush with egg wash and place into preheated oven. Bake for 15 minutes, until crust is golden brown.
*Serve with spanish rice.
*I usually just use 1 full cup of Cheddar cheese