One of our family's favorite dinners is Fiesta Chicken Empanada. I like to cook when I have the time, but I hate the pressure of getting something scumptious on the table like clockwork every evening, no matter what the day held. I always do better when I have a plan. And this one's planned quite often because even my Picky Eater (Don't worry, Noelle, I didn't mention your name) is happy with this plate in front of her. Here's how you do it...
Rolled Refridgerated Pie Crust
Red, Green, Yellow Bell Peppers
Chicken breast (canned or cooked by you)
fajita seasoning packet
Cheese and salsa dip
Let the crust soften on the counter while you rough chop the peppers and onion. Put veggies in a skillet with a tablespoon of olive oil and saute until crisp tender. Add 4 tablespoons of fajita seasoning and chopped chicken.
Place bottom crust on an ungreased cookie sheet - I like to use my pizza stone. Add the chicken and veggies on top leaving a 1 inch edge around the crust. Pour 1/2 cup of the dip over the chicken and veggies. Brush the edge of the crust with water and add the top crust. Press to seal the edges. You can use a fork to put a cute edge around the outside, but I was ready to eat.
Brush the top with one beaten egg. Bake at 425 for 20 - 25 minutes. Set your table and make a side salad.
Garnish with salsa and sour cream. Reclaim your kitchen table and let the magic happen. Bon Apetite!