Chile and Cheese Empanaditas

These golden-brown crescents, filled with melted cheese and Spanish flavors, make a classy start to any gathering. Simply cut rounds of ready-made pastry dough, fill, bake, and serve.

  • prep time 25 min
  • total time 45 min
  • ingredients 5
  • servings 16

Ingredients

1
cup shredded pepper Jack cheese (4 oz)
1/3
cup Old El Paso™ chopped green chiles (from 4.5-oz can)
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
egg, beaten
1
cup Old El Paso™ Thick ‘n Chunky salsa
  • 1 Heat oven to 400°F. In small bowl, mix cheese and chiles.
  • 2 With 3 1/4-inch round cutter, cut each pie crust into 8 rounds. 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.
  • 3 Bake 12 to 16 minutes or until golden brown. Serve warm empanaditas with salsa.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Appetizer
    Calories
    120
    (
    Calories from Fat
    70),
    % Daily Value
    Total Fat
    7g
    7%
    (Saturated Fat
    3 1/2g,
    3 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    20mg
    20%;
    Sodium
    300mg
    300%;
    Total Carbohydrate
    12g
    12%
    (Dietary Fiber
    0g
    0%
      Sugars
    0g
    0%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Vitamin A
    4%;
    Vitamin C
    0%;
    Calcium
    4%;
    Iron
    0%;
    Exchanges:
    1 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 Fat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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