I cooked two chicken breasts in salted, simmering water with a few sprinkles of Goya adobo. I added two more chipotle peppers, Goya adobo seasoning, powdered chipotle pepper, finely chopped onion, and finely chopped mild green chiles to the empanada mixture. I used Sargento finely shredded Mexican cheese blend and Pepperidge Farm puff pastry (Goya empanada dough was not available) and cut 4" squares. I stretched the dough a bit before I folded into a triangle and sealed. Make sure to get two packages of puff pastry!! I also added a squeeze of lime juice to the crema and refrigerated while I made the empanadas.
