Chicken Empanadas
Provided by Johnnie Peebles for the November 2015 issue of WaxahachieNOW Magazine. 3 cups chicken, cooked and chopped 1 8-oz. pkg. shredded Colby and Monterrey Jack blended cheese 1 4-oz. pkg. cream cheese, softened 1 jalapeño, seeded and chopped 1 tsp. ground cumin 1 1/2 tsp. salt 1/2 tsp. black pepper 1 15-oz. pkg. […]
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