Remove frozen empanada discs from freezer and let thaw.

In a sauce pan on medium add half of the Kraft Lime Simmering sauce and chicken until cooked.

Add onions and pepper, sauté until a couple of minutes until tender but still a bit crunchy.

Remove from heat and let cool.

Preheat your oven to 425°F.

Place empanada discs on waxed paper.  Put two tablespoons of filling in the center of each empanada.

Sprinkle some shredded cheese on top.

Using a brush moisten the edges of the empanada discs with water.

Fold the empanada discs and bring the edges together sealing them by pressing down on them with a fork.

Glaze the tops with beaten egg.

Bake on a lightly oiled baking sheet until golden, about 10-12 minutes.

Serve with tomato salsa and chipotle (included on the Tex-Mex Chicken Fajita Kraft Recipe Makers box), guacamole and sour cream.