Remove frozen empanada discs from freezer and let thaw.

Scramble the eggs, add the pepperoni and diced jalapeños and add salt and pepper to taste.

Add some cooking spray to a saucepan and cook eggs.

Remove from heat and let cool.

Preheat your oven to 375°F.

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

Sprinkle some crumbled queso fresco.

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.