Chile and Cheese Empanaditas

Refrigerated pie crust provides a timesaving way to make cheesy Spanish pastries.

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Servings 16

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( 28 ) Ratings

28 Ratings

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ingredients 5
Prep Time 25 min
Total Time 45 min

Ingredients

1: cup shredded hot pepper Monterey Jack cheese (4 oz)

1/3: cup Old El Paso® chopped green chiles (from 4.5-oz can)

1: box Pillsbury® refrigerated pie crusts

1: egg, beaten

1: cup Old El Paso® Thick 'n Chunky salsa

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Directions

1 Heat oven to 400°F. In small bowl, mix cheese and green chiles.
2 Remove pie crusts from pouches; place flat on work surface. With 3 1/4-inch round cutter, cut 8 rounds from each pie crust.
3 Spoon cheese mixture evenly onto half of each dough round. Brush edge of crust rounds with beaten egg. Fold crust rounds in half; press edges with fork to seal. Place on ungreased cookie sheet. Brush tops with egg. Cut small slit in top of each.
4 Bake 12 to 16 minutes or until golden brown. Serve warm with salsa.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Empanadita

Calories: 120
Calories from Fat: 60),

% Daily Value

Total Fat: 7g; 7%
(Saturated Fat 3 1/2g, 3 1/2% Trans Fat 0g 0% ),
Cholesterol: 20mg; 20%;
Sodium: 290mg; 290%;
Total Carbohydrate: 11g; 11%
(Dietary Fiber 0g 0% Sugars 0g 0% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 0%;

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;