Chile and Cheese Empanaditas

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

  • 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
  • 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;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
    © 2013 ®/TM General Mills All Rights Reserved