Step 1

Chop

Preheat oven to 375°F. Chop the chicken strips into 1-inch pieces.

Step 2

Combine

In a bowl, combine the chopped chicken, shredded cheese, barbecue sauce, green onions and chopped jalapeño pepper.

Step 3

Crimp

On a lightly floured surface, roll out each biscuit into a 4½ -inch round. Brush the edges of the biscuit with the egg wash mixture. Dollop a heaping tablespoon of chicken mixture into the center of the biscuit round. Fold half of the dough over the filling, creating a half-moon shape. Use a fork to crimp and seal the edges of the biscuit. Place the empanadas on an ungreased baking sheet. Brush with the remaining egg mixture.

Step 4

Bake & Serve

Bake for 17 to 20 minutes until golden brown. Remove from oven and let cool slightly before serving.

TIP

TIP: To keep food safe, never defrost your food at room temperature. To defrost food in the refrigerator, allow about 5 hours per pound or overnight. You can also defrost in the microwave on the defrost setting.