Chicken Empandas

• 1 c. cooked and chopped chicken breast
• 1 (4 oz.) can chopped and drained green chilies
• 1/2 c. 1% low-fat cottage cheese
• 1/4 c. + 1 oz. shredded low-fat Monterey Jack cheese
• 3 Tbsp. low-fat margarine
• 1/4 c. cold water
• 1/4 c. corn meal
• 1/4 tsp. ground red pepper
• 2 tsp. skim milk
• 3/4 c. flour
• 2 tsp. corn meal
• 1 Tbsp. flour

1. Combine chicken, chilies, cottage cheese and Monterey Jack cheese in medium bowl; stir well.
2. Set aside.
3. Combine 3/4 cup flour, 1/4 cup corn meal and red pepper in a large bowl.
4. Cut in margarine with a pastry blender until mixture is like coarse corn meal.
5. Sprinkle cold water, 1 tablespoon at a time, evenly over surface of mixture.
6. Stir with fork until dry ingredients are moistened.
7. Shape into a ball.
8. Cover and chill 10 minutes.

chicken breast, green chilies, cottage cheese, lowfat margarine, cold water, corn meal, ground red pepper, milk, flour, corn meal, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=471912 (may not work)