6 ounce boneless skinless fajita seasoned chicken breast, diced
¼ cup white onion, finely chopped
2 Tbsp. cilantro, chopped
¼ cup reduced fat Monterrey Jack cheese, grated
¼ cup canned diced green chiles
¼ tsp. cumin
¼ tsp. black pepper
¼ tsp. garlic powder
1 package refrigerated pie crusts
Egg Wash:  Egg yolk and 1 Tbsp water, beaten

  1. Preheat oven to 400 degrees
  2. In medium skillet sprayed with non-stick cooking spray brown diced chicken over Medium heat until chicken is fully cooked, 3-5 minutes.  Set chicken aside in small bowl.
  3. In same skillet spray additional cooking spray and over Medium heat sauté onions until softened, 2-3 minutes.  Set aside with chicken.
  4. In large bowl mix cilantro, green chiles, cheese, and spices.
  5. Stir in cooled fajita chicken and sautéed onions.
  6. On a flat, clean surface dusted with flour, roll out pie crust.  Using rolling pin, roll out dough until slightly thinner.  Using a 3 inch round cookie cutter, cut out 20 circles.  You will use both pie crusts.  Reroll dough as needed to make 20 circles.
  7. Place circles on nonstick cookie sheet, and place 1 Tbsp of green chile chicken filling on the center of each circle.
  8. To seal, brush edges with water and fold over making a semicircle.  Crimp edges with a fork until the empanadita is completely sealed.
  9. Lightly brush tops with Egg wash.  Bake in oven for 12 to 15 minutes until golden brown.
  10. Serve with salsa, guacamole, and light sourcream.

Recipe makes 20 empanaditas.

Nutrition Facts (per empanadita):
94 calories  5 gm fat   1.5 gm protein