Chicken Empanadas

I turned an appetizer recipe into dinner last night (and then lunch today). Adapted from The Appetizer Bible. It was very yummy, although I am thinking there should be some way to lighten it further.

Chicken Empanadas

• 1 Pillsbury refrigerated pie crust
  
• 8 oz cream cheese
• 1/4 to 1/2 C salsa
• 1 T garlic
• 1 tsp cumin
• cilantro to taste
• 1 tsp salt
• 1-2 C cooked chicken, diced
  

Preheat oven to 425*. Remove pie crust from fridge and let sit 15-20 minutes. Heat cream cheese over low until melted. Add salsa and seasonings, stir until smooth. Add cooked chicken. Unroll pie crust onto a baking sheet covered in aluminum foil. Spoon chicken mixture onto one half of the pie shell and fold over, pressing edges with a fork to seal. Bake for 18-20 minutes or until golden. Serves 6.

I thought this was fantastic as is, but Kenny wanted to add more salsa. We both agreed this was a definite make again. The original recipe called for 2 pie crusts and halving the cream cheese and chicken so as to make 20 small appetizer-sized empanadas. I didn't want little ones, however, so I turned it into One Big Dude instead.