I found this recipe at Kraft Food and Family, but I made some adjustments.
2 c shredded chicken
¼ c shredded Mexican four-cheese blend
1/3 c chipotle mayonnaise
1 clove garlic
1 tbsp hot sauce
2 tbsp chopped cilantro
Salt and pepper to taste
Two refrigerated pie crusts
1. Mix chicken through salt and pepper; chill.
2. While filling is chilling, take two refrigerated pie crusts and roll out to two 12-inch circles. Then cut 16 4-inch circles.
3. Place 1 to 2 tablespoons of filling into each circle, fold in half, pinch edges and then flute with a fork.
4. Beat one egg with 1 tablespoon of water and brush over each empanada, sprinkle with chili powder and bake in a preheated oven at 375 degrees for 30 minutes or until golden brown.
5. Cool and devour!
This week he will be helping me put together a Mexican vegetarian pizza. How do you encourage your kids to help in the kitchen? Check out this awesome book for more on getting cooking with your kids and share your tips own below! —Dara