Ingredients: 1 can of biscuits, 1-2 cups chicken (cooked and shredded), 1 small tomato, 1/4 cup jalapeno, 1/2 cup shredded cheddar cheese, 1 tsp cumin, and salt and pepper (not pictured).
Finely dice the veggies and combine with chicken, cheese and spices:
Roll out the biscuits (I use my fingers) until they're approximately 1/4 inch thick, and place on an ungreased cookie sheet. Put a heaping 1-2 tablespoons of the chicken mixture on half of the biscuit:
Fold the other half of the biscuit over the filling (to form a half-circle), and seal the empanada by pressing a fork gently along the curved edge of the biscuit:
Cook according to the biscuit package directions. Serve with salsa and sour cream, and enjoy!
