One 15-ounce can Southwestern-flavored pinto beans
1 cup shredded Monterey Jack or pepper jack cheese
1 cup shredded and chopped rotisserie chicken meat
Two 14-ounce packages frozen empanada wrappers, defrosted
1 large egg
To deep-fry the empanadas, heat 1 quart canola oil in a medium pot to 350 degrees F. Assemble the empanadas as above, but leave out the egg wash step. Fry the empanadas in batches until golden brown, 3 to 4 minutes.