Empanadas

For the dough

• 1 1/2 c. flour
• 1/2tsp salt
• 1 tsp baking powder
• 1 T. sugar
• 4 1/2 oz. cream cheese, softened
• 5-6 T. butter, softened

Sift all the dry ingredients. In a food processor, cream the butter and cheese til well mixed.(if you don't have a food processor a eclectic mixer will work) Add the flour mixture and mix til smooth. Cover with plastic wrap and refrigerate ar least 30 minutes.

For the filling

• 1 T. oil
• 1/2 small onion, finely chopped
• 1 jalapeno, finely diced, seeded and ribed
• 2 cloves garlic, minced
• 3 green onion, thinly sliced
• salt and pepper to taste
• 1 1/2 c. shredded the diced chicken (left over rotisserie works well)
• 1 c. shredded Monterrey Jack and Cheddar cheese blend
• cumin
• paprika hot sauce
• 3-4 oz. cream cheese
• 1 egg, beaten (for wash)

Preheat oven to 375 F. Put a layer of foil or parchment on a sheet pan. Add oil to large pan over medium heat. Once hot add onion, jalapeno, garlic , green onions and saure until tender, about 3 minutes. Season with salt and pepper.
In a large bowl, combine the chicken,cheese, cream cheese, spices, hot sauce and sauteed mixture.
roll out sough and cut circles. Place a spoonful of filling in the dough, fold over, brush half the outside rim with egg and seal. Repeat with the rest. (once at this point you can cover them and put them in the fridge for a few hours.) Brush the tops of them with egg and sprinkle on chili powder. Bake until gold en brown, about 20 minutes. Serve with chimichuri.