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Spicy Chicken Empanadas

1-1/2 cups diced cooked chicken
1/4 cup coarsely chopped roasted red bell peppers, drained
1/4 cup chunky-style salsa
1/2 tsp. cumin
1/8 tsp. crushed red pepper flakes
1 garlic clove, minced
1 (19 oz.) can Pillsbury Grands! Refrigerated Buttermilk Biscuits
2 oz. (1/2 cup) finely shredded Monterey Jack cheese
1/2 cup guacamole
1/2 cup chopped tomato

Heat oven to 375°F. Spray with nonstick cooking spray or grease large cookie sheet. In medium bowl, combine chicken, roasted peppers, salsa, cumin and pepper flakes; mix well. Separate dough into 8 biscuits. Press or roll each to form 5-inch round. Spoon 2 heaping tablespoons chicken mixture in center of each dough round. Top each with 1 Tbsp. cheese. Fold dough over filling; press edges with fork to seal. Place on sprayed cookie sheet. Bake at 375°F. for 13 to 17 minutes or until golden brown. Top each empanada with 1 tablespoon each of guacamole and tomato. 8 servings

 


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