Chile and Cheese Empanaditas

(25)
  2 reviews
  • 25 min prep time
  • 45 min total time
  • 5 ingredients
  • 16 servings

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

Directions

  1. 1 Heat oven to 400°F. In small bowl, mix cheese and green chiles.
  2. 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. 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. 4 Bake 12 to 16 minutes or until golden brown. Serve warm with salsa.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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