Green Chile Chicken and Queso Empanadas

Ingredients

• 8 medium tomatillos (about 1 1/2 pounds), husked and rinsed
• 1 to 2 jalapenos, stemmed
• 1 Spanish onion, quartered
• 3 garlic cloves
• 1 handful fresh cilantro leaves, coarsely chopped
• 1 lime, juiced
• Salt
• 2 cups finely shredded, cooked chicken, preferably dark meat
• 1 cup crumbled queso fresco
• 1 recipe empanada dough, recipe follows
• 1 1/2 cups all-purpose flour
• 1 cup masa harina
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted and cooled
• 1 large egg beaten with 1 tablespoon water, for egg wash
• Butter, for greasing the pans

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