Boar's Head EverRoast® Chicken Empanadas

Boar's Head EverRoast® Chicken Empanadas

To add a little kick to this recipe, use Boar's Head Pepper Jack Cheese instead of Colby. Makes 25 Empanadas.

  • Cooking Time 20min
  • Difficulty Level difficult


Please note: Changing serving size does not affect cooking time and directions, which are written for the original serving size.


  1. Preheat oven to 400° F. Lightly grease a baking sheet.
  2. In a large bowl, combine the chicken, cream cheese, Jalapeno pepper, salt and pepper, roasted red peppers, ground cumin and the 3 Pepper Jack Cheese.
  3. Unroll 1 pie crust onto a lightly floured surface. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining pie crusts.
  4. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture.
  5. Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.
  6. Serve with sides of sour cream, salsa and guacamole.