Chicken Empandas - cooking recipe

Ingredients

1 c. cooked and chopped chicken breast
1 (4 oz.) can chopped and drained green chilies
1/2 c. 1% low-fat cottage cheese
1/4 c. + 1 oz. shredded low-fat Monterey Jack cheese
3 Tbsp. low-fat margarine
1/4 c. cold water
1/4 c. corn meal
1/4 tsp. ground red pepper
2 tsp. skim milk
3/4 c. flour
2 tsp. corn meal
1 Tbsp. flour

Preparation

Combine chicken, chilies, cottage cheese and Monterey Jack cheese in medium bowl; stir well.
Set aside.
Combine 3/4 cup flour, 1/4 cup corn meal and red pepper in a large bowl.
Cut in margarine with a pastry blender until mixture is like coarse corn meal.
Sprinkle cold water, 1 tablespoon at a time, evenly over surface of mixture.
Stir with fork until dry ingredients are moistened.
Shape into a ball.
Cover and chill 10 minutes.