Spicy Chicken Empanadas

• 1 tablespoon olive oil
• 1/2 cup white onion finely chopped
• 2 cloves garlic finely chopped
• 1/2 pound boneless, skinless chicken breast halves
• 1 cup tomato
• 1/4 cup raisins
• 1/4 cup pimiento stuffed olives chopped
• 2 jalapeno pepper seeded and finely chopped
• 4 teaspoons knorr reduced sodium chicken flavor bouillon
• 1/8 teaspoon ground cinnamon
• 1/2 cup queso blanco cheese
• 10 frozen empanada discos
• vegetable oil for frying

1. Heat olive oil in a large skillet over medium-high heat and cook onion about 3 minutes or until onion is tender, stirring occasionally. Add garlic and cook 1 minute. Add chicken and cook about 4 minutes, stirring frequently to break up pieces. Stir in tomatoes and next 5 ingredients and cook about 7 minutes or until chicken is thoroughly cooked, stirring occasionally. Remove from heat; let cool.
2. Roll dough into 5-inch circles on a very lightly floured surface. Spoon 2 tablespoons of chicken mixture into centers. Evenly sprinkle with cheese. Fold each in half, pressing out air bubbles. Moisten edges with water and seal tightly with a fork.
3. Heat oil to 350u0b0F in a deep medium skillet. Cook empanadas, a few at a time, about 3 minutes or until golden brown, turning once; drain on paper towels.

olive oil, white onion, garlic, chicken, tomato, raisins, pimiento stuffed olives, pepper, knorr reduced sodium chicken flavor, ground cinnamon, queso blanco cheese, empanada, vegetable oil

Taken from www.yummly.com/recipe/Spicy-chicken-empanadas-298203 (may not work)