Easy Chicken Empanadas

0 Add a little of the butter to a pan and heat until sizzling.
1 Saute the poblano peppers and onion in the butter until tender and onion is translucent. 
2 Add the remaining ingredients, except the biscuit dough, and simmer until well blended and the cheese is melted.
3 Pulse in a food processor until chicken is cut small.
4 Set aside.
5 Roll the biscuit dough out about 1/4-inch thick.
6 Cut with a small biscuit cutter.
7 Add a teaspoon or so of the chicken mixture to the middle of the biscuit. More if you're using bigger biscuits.
8 Fold half the dough over the filling to create a half moon and pinch edges to seal.
To Bake
11 You may flash freeze at this point then store in a freezer container. When ready to bake continue as directed.
12 Heat the oven to 425F.
13 Use a pastry brush to coat the empanadas with melted butter.
14 Bake for [timer minutes=0]10 minutes[/timer].
15 Brush with more melted butter.
16 Bake for [timer minutes=0]5 to 10 minutes more, or until golden.[/timer]
17 Serve hot.
To Fry
20 Heat oil in a deep fryer to 375F.
21 Gently drop in a few chicken empanadas at a time being careful not to overcrowd.
22 Fry until golden.
23 Drain on paper towel.
24 Serve hot.