Filling

| Heat a cast-iron skillet with a lid over high heat.| Season chicken with salt, pepper, and a glug of olive oil.| Sear until golden, set aside.| In the same pan, add onion and cook until soft.| Add in garlic and Fresno chilies; season with salt and pepper.| Whisk in honey and 7UP®, and bring to a boil.| Add chicken back in, reduce heat to a simmer, cover, and cook until tender, about 45 minutes to 1 hour.| Remove chicken from liquid and pull with two forks.| Reduce liquid for 10-20 minutes until thick, adding in potatoes and cooking until tender.| Add in red bell pepper; cook another minute or two.|

Empanadas

| Preheat oven to 350° and line baking sheet with parchment.| To build, unroll pie crust and cut out 3-4-inch circles.| Fill one side with chicken, top with potatoes/red bell pepper, and sprinkling of cheese.| Fold pie crust over and seal by pressing with a fork or your fingers.| Chill slightly to allow to firm up before baking.| Brush egg and water onto empanadas.| Bake for 15-20 minutes until golden brown.| Mix softened butter, pepper, and honey in bowl; brush on hot empanadas.|

Dip

| Pulse jalapeños, garlic, lemon, lime, and salt in food processor until finely minced.| Add cilantro in four batches, pouring in olive oil as it processes.| Puree the honey in, and taste for seasoning.| Let sit at least 30 minutes to marry flavors.

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