Cheesy Chicken Empanadas

• 1 package (14 Oz. Package) Goya Empanada Shells
• 3 cups Cubed Chicken
• Goya Adobo To Taste
• 1 package (.18 Oz. Packet) Goya Sazon
• 1 bag (8 Oz. Package) Shredded Cheese (I Prefer Monterey Jack And Cheddar Mix)
• Vegetable Oil

1. Cut up the chicken in small, bite-sized pieces.
2. Cook chicken in a skillet, seasoning with adobo and sazon (or any other spices you might like) to taste.
3. Once chicken is cooked, begin warming vegetable oil in a deep skillet.
4. As the oil heats up, place a tablespoon of chicken in the empanada shell and add shredded cheese.
5. Fold the shell in half, and press a fork along the edges to seal the empanada shut.
6. Repeat and cook in oil until the empanadas have reached a golden color.

empanada shells, chicken, sazon, shredded cheese, vegetable oil

Taken from tastykitchen.com/recipes/main-courses/cheesy-chicken-empanadas/ (may not work)