This can easily be doubled, tripled or however many you want.
Also I have made 4 large empanadas to use as an entree.
You could easily use a cookie cutter and make these smaller for an appetizer.

1 15 ounce package reasy to bake pie crusts (2 in a box)
1 16 ounce jar black bean and corn salsa
1 to 2 jalepenos, deveined, deseeded, and chopped fine
3 tablespoons frozen corn, defrosted
2 teaspoon lime juice
3 tablespoons fresh cilantro, chopped fine and divided
1 9 ounce package south west style carved chicken breast, chopped
4 ounces quesadilla melting cheese sliced in 8 slices
1 egg, beaten

Preheat oven to 450 degrees.

In a bowl combine salsa, jalepeno, corn, lime juice and half the cilantro.

In another bowl combine the chicken, 5 tablespoons salsa mixture and the rest of the cilantro.

Open up pie crust.

Cut in half and then half again. You should have 4 triangles.

Repeat for the second pie dough.

You should now have 8 triangles.

Lay a piece of aluminum foil on a cookie sheet and spray with non stick spray. (No clean up later)

Place about 3 tablespoons chicken mixture on one triangle.

Place 2 pieces of cheese on top of that.

Brush all around the edge with beaten egg.

Put a triangle of dough on top, and seal all around with the tines of a fork.

Bake in the preheated oven for 13 to 15 minutes, or until golden brown.

Serve with reserved salsa and sour cream.

Place another triangle on top of the chicken and cheese; enjoy!

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