For the tacos:
1 chicken breast, cooked and shredded
2 spring onions, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1/2 red chili, chopped
1/2 cup cream cheese
1 cup grated Parmesan cheese
12 empanada dough circles
Guacamole, to serve
For the sauce:
1 cup spreadable cheddar cheese
1/2 cup shredded cheddar cheese
1/2 cup heavy cream
1/2 cup grated mozzarella cheese
In a frying pan, add olive oil and saute the spring onions, peppers and chili. Add shredded chicken and fry until golden, then add the cheeses.
Make the tacos by placing the chicken filling on the empanada dough circles. Roll up and fry in hot oil until golden brown and crispy.
For the sauce: In a saucepan, add the cheeses and cook over medium heat, stirring, until they form a sauce.
Serve the tacos with the cheese sauce and guacamole.