GETTING READY

1. Preheat the oven to 400 degrees F.

2. Grease a baking pan with cooking spray.

MAKING

For The Filling

3. In a bowl, put the cream cheese and beat it till fluffy. Add the cheddar and Monterrey Jack cheese and continue to beat till combined.

4. Put in the green chillies and pimento. Mix well using a spatula. Season with cumin powder, oregano and chilli powder. Stir well till mixed. Put in the cooked chicken and mix well till all are well combined.

For The Empanada

5. Spread the pie crust sheet onto a floured flat surface. Sprinkle flour on it and roll it into thin sheet. Using a cookie cutter or glass, cut circles.

6. Take each circle and wet the edges with water. Put a heaped teaspoon filling in the center and fold the circle so that 2 edges meet. Press them gently to seal them. Using a fork press the edges to create a pattern and seal the edges further.

7. Place it on the greased baking sheet. Repeat this with all the filling a pie crust. Bake it in the oven for around 20 minutes. After 12 minutes into baking, remove it from the oven and flip them. Continue to bake for another 8 minutes or till they are browned. Remove from the oven.

SERVING

8. In a serving plate, serve the empanadas hot with salsa, dressing or sauce.