Chile and Cheese Empanaditas

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

(25)
(2)
Save and Share
  • prep time 25 min
  • total time 45 min
  • ingredients 5
  • servings 16
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

toggle

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;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.