Baked Chicken Empanadas

I was looking on the Rhodes Rolls website because I wanted to use up the rest of the rolls I had left over from making this, when I saw the recipe for these chicken empanadas and was intrigued.  It sounded good, and easy, two priorities for me for a week night meal.  I had all the ingredients already, even, it was like it was meant to be!!!  Well, even my pickiest eaters loved it!  I made some quick Queso Dip to put on top of it, like the recipe suggested, but I wish I would have just left it alone.  That's just me though.


Baked Chicken Empanadas
Recipe from Rhodes Rolls

Ingredients:

12 Rhodes™ Dinner Rolls, thawed to room temperature
2 cups cooked diced chicken
1 1/2 cups grated pepper jack cheese
3 ounces cream cheese
1/2 red bell pepper, chopped (I left this out so my children wouldn't have fits)
1 jalapeno pepper, seeded and chopped
2 tablespoons chopped cilantro
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon fresh ground black pepper

Queso Dip:
1 pound Mexican Velveeta
10 ounce can diced tomatoes with green chiles
4 ounce can diced green chiles

Instructions:

Flatten each roll into a 6 to 7-inch circle. Cover with plastic wrap and let rest while making filling. Combine remaining ingredients in a bowl and mix well. Remove plastic wrap from rolls. Place about 1/4 cup filling onto each circle being careful not to let it touch the edges. Wet the edges of each circle with water. Fold dough in half over filling and press the edges together with a fork to seal. Bake at 350°F 15-20 minutes or until nicely browned.

Queso Dip:

Cut cheese into pieces and place in a microwave safe bowl. Microwave one minute at a time until melted. Add tomatoes and green chiles and stir until well combined.