Chicken Empanadas

Cook chicken breast in crock pot on low for about 5 to 6 hours, with fajita seasoning on top. Chicken is done when falling apart.

Pull chicken apart using forks, and then season with taco seasoning

Dice green pepper, and then sautee over medium high heat in 2 tbsp butter until softened.

Add rice and the rest of the butter.

Add the dry ingredients for the rice filling, sautee until slightly browned.

Add water, then cook 18 minutes

Combine 1/4 Cup of chicken and rice, and 2tbsp cheese in each empanada, fold and deep fry until brown and crispy.