2 c. chicken
3 tbsp. jalapeno sauce or milder salsa
1 tsp. sugar
1/4 tsp. salt
Cornstarch
1 onion
1/4 tsp. cumin
1/2 c. water

Cook and cube chicken. Mix chicken, onion, jalapeno sauce (or salsa), sugar, salt, cumin and water. Bring to boil. Simmer 3 minutes, thicken with cornstarch. Let cool while mixing other ingredients.

3 c. flour
1 tbsp. sugar
1/2 c. shortening
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk or as needed

Mix flour, baking powder, sugar, salt and shortening, add enough milk to make dough to be rolled. Roll to 1/8" thickness, cut into rounds 3" to 4". Place above filling in each round, fold over and crimp. Deep fry or bake at 375 degrees for 15 to 20 minutes.

This dough can be used for fruit empanadas also. Put fruit mixture in rounds, crimp and bake.