For filling, combine Hellmann's® or Best Foods® Real Mayonnaise, cheese, peppers, green onions and garlic salt in medium bowl. Stir in chicken.
Lightly roll each disco empanada to 5 to 6 inches. Place 1/4 cup filling in center of each disco, then brush edges of discos with water. Fold discos in half over filling, then press edges with fork to seal.
Heat 2 to 3 inches oil in 12-inch skillet over medium-high heat and cook empanadas, a few at a time, 5 minutes or until golden and crisp, turning once; drain on paper towels. Serve hot.
Also terrific with Hellmann's® or Best Foods® Mayonnaise with Lime Juice.