INGREDIENTS:
1 Pack of Empanadas Disks (you can get them in the international isle or frozen food section)
1 lbs of chicken breast
2 cups grated Monterey-Jack Cheese
1 large Spanish onion diced
3 bulbs of garlic finely diced.
1 bell pepper diced
1 chili pepper diced
8 tablespoons of butter (a stick)
1 egg (beaten)
1 tablespoon of chili powder
2 tablespoons of salt
1 tablespoon of cumin
hot sauce
1 packet of Sazon seasoning
DIRECTIONS:
1. Bring a pot of water to a boil. Add the chili powder, salt, cumin, and some hot sauce. Shut off heat. Add chicken in hot water. Cover. Leave it alone for 35-40 minutes. The chicken will fall apart with a fork. Put it aside in a bowl.
2. Cook the onions until translucent in a large pan, then add the garlic, and after 2 minutes, add the papers. Once everything is cooked, add the shredded chicken. Clear some space in the middle, put the oven on low, and add 4 tablespoons of butter, once melted, add hot sauce (to your liking) and mix around. Put mixture aside.
3. Get the empanada disks and lay out of flat surface. Using a small ice cream scooper, add the filling to the disk shells and then folder the shell over in a half moon shape. Crimp the fold with your fingers and then seal with a fork (giving it a nice finish too).
4. Beat an egg and use it for an egg wash on the shells. Then melt the remaining 4 tablespoons of butter, add the Sazon seasoning to the butter and then brush on the shells as well.
5. Put the empanadas on a cooking tray lined with parchment paper, and place in over heated to 375 degrees for about 20 minutes (keep checking, you want brown and delicious).
6. Allow to cool for 10 minutes and then eat!
