3 cups rotisserie chicken, skin removed and chopped
1-8 oz. package shredded extra sharp cheese
4 ounces light cream cheese, softened
1 jalapeno, seeded and chopped
1/3 cup sweet onion, finely chopped
1/3-1/2 cup spicy bbq sauce
1/2 teaspoon pepper
1-15 oz. package refrigerated pie crustswater
egg wash-1 egg mixed with 1-2 tbsp water
Preheat oven to 400 degrees F.
Lightly grease a baking sheet. In a large bowl, combine the chicken and next 6 ingredients. Unroll 1 piecrust onto a lightly floured surface. Cut out rounds, using a 5-6 inch cookie cutter or using a small bowl and a butter knife. Re-roll dough as needed to use up scraps. Repeat procedure with remaining pie crusts.
Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping tablespoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal.
Repeat with the remaining rounds and chicken mixture. Arrange empanadas on the prepared baking sheet. Brush tops with egg wash and bake for approximately 25 minutes or until golden brown. You may need to broil the tops for a minute or so to get a nice brown on the crust. Enjoy!