Bacon, Poblano & Cheese Mini Empanadas

• 4 slices OSCAR MAYER Bacon, cut into 1-inch pieces
• 1 small onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 2 cloves garlic, minced
• 2 roasted poblano chiles, peeled, seeded, deveined and chopped
• 3/4 cup KRAFT Finely Shredded Colby & Monterey Jack Cheeses
• 1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
• 1 egg, beaten

1. Cook and stir bacon in medium skillet on medium heat 5 min.
2. ; drain.
3. Add onions and garlic; cook and stir 4 min.
4. or until bacon is crisp; drain.
5. Stir in chiles and cheese; cool.
6. Heat oven to 400F.
7. Roll out pastry on lightly floured surface to 11-inch square; cut into 12 smaller squares.
8. Brush edges lightly with egg.
9. Spoon about 1 Tbsp.
10. bacon mixture onto center of each square; fold diagonally in half.
11. Press gently on tops to remove excess air; seal edges with fork.
12. Bend slightly to resemble half moons.
13. Make small cut in top of each to vent steam.
14. Place on parchment-covered baking sheet; brush with remaining egg.
15. Bake 20 min.
16. or until golden brown.

bacon, onion, garlic, poblano chiles, cheeses, pastry, egg

Taken from www.kraftrecipes.com/recipes/bacon-poblano-cheese-mini-empanadas-158818.aspx (may not work)