Roasted Jalapeno Chicken Empanadas

• 2/3 cup Hellmann's or Best Foods Real Mayonnaise
• 1 cup manchego cheese shredded, about 4 oz.
• 6 jalapeno peppers roasted, peeled, seeded and finely chopped
• 1/4 cup sliced green onions thinly
• 1 teaspoon garlic salt
• 2 cups cooked chicken finely chopped, about 1/2 lb.
• 1 package frozen discos empanadas (10 discos), thawed
• vegetable oil for frying

1. For filling, combine Hellmann's(R) or Best Foods(R) Mayonnaise, cheese, peppers, green onions and garlic salt in medium bowl. Stir in chicken.
2. Lightly roll each disco empanada to 5 to 6 inches. Place 1/4 cup filling in center of each disco, then brush edges of discos with water. Fold discos in half over filling, then press edges with fork to seal.
3. Heat 2 to 3 inches oil in 12-inch skillet over medium-high heat and cook empanadas, a few at a time, 5 minutes or until golden and crisp, turning once; drain on paper towels. Serve hot.

mayonnaise, manchego cheese, peppers, green onions, garlic salt, chicken, vegetable oil

Taken from www.yummly.com/recipe/Roasted-Jalapeno-Chicken-Empanadas-2204486 (may not work)