From www.pauladeen.com
1 1/2 t salt
1 T cumin
1 jalapeno, seeded and chopped (I omitted)
1/4 cup chopped red bell pepper
4 oz cream cheese, softened (I used the 1/3 less fat kind)
1 (8 oz) pkg shredded Colby and Monterey Jack cheese blend
3 cup chopped, cooked chicken
1/2 t pepper
1 (15 oz) pkg refrigerated pie crusts
Preheat oven to 400 degrees. Lightly grease baking sheet. In a large bowl, combine chicken and next 7 ingredients. Unroll 1 pie crust onto a lightly floured surface. Roll into a 15 inch circle. Cut out rounds, using a 3 inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining pie crusts. Arrange 1 pie crust round on a clean, flat surface. Lightly brush edges of crust with water. Place 1 heaping teaspoon of chicken mixture in center of the round. Fold dough over filling, pressing edges with a fork to seal. Repeat with remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on prepared baking sheet. Bake for 15 minutes.
