Chicken and Cheese Empanadas
- 1 1/2 cups coarsely chopped cooked boned, skinned chicken
- 1/2 cup shredded Swiss cheese
- 2 tablespoons drained chopped pimientos (2-oz. jar) or chopped roasted red peppers
- 2 tablespoons minced onion
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Bolivian Empanadas (salteñas)
- 1 (8-ounce) skinless, boneless chicken breast half
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon salt, divided
- 1 tablespoon canola oil, divided
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- 8 ounces skinned and boned chicken breasts, cut into 1/2-inch pieces
- 1/2 small onion, minced (about 1/4 cup)
- 1/2 green bell pepper, minced
- 1/2 tomato, seeded and coarsely chopped
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