Chicken Empanadas

4 boneless, skinless chicken breasts, cooked and diced
2 cups Monterrey Jack cheese, shredded
6 ounces cream cheese, softened
1 tablespoon ground cumin
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 jalapeno, seeded and diced finely
2 (15 oz) packages refrigerated pie crusts

Combine the chicken and all other ingredients except pie crusts. Unroll the first pie crust onto a lightly floured surface and roll it gently into a slightly larger circle. Cut out approximately 4-inch circles using a cookie or biscuit cutter. Using one finger, wet the entire edge of a small circle with water. Place one heaping tablespoon of filling in the center of the circle and then fold the dough in half. Use a fork to seal the edges. Repeat for all the small circles. You can roll the dough remnants out again and cut more circles if you have remaining filling to be used.

Grease a baking sheet with cooking spray and arrange empanadas on the sheet about 2 inches apart. Bake for 15 minutes at 400 degrees. Serve with sour cream and salsa for dipping.