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Bake-Off® Contest 46, 2013
Hurlburt Field, Florida

Spicy Tortilla Breakfast Empanadas

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  • prep time 20 min
  • total time 40 min
  • ingredients 7
  • servings 8
 

Ingredients

6
eggs
2
tablespoons Crisco® Pure Canola Oil
4
soft corn tortillas (6 inch), coarsely chopped
1
small green or firm ripe tomato, finely chopped (about 1/2 cup)
1/4
cup hot green jalapeño salsa
1
cup shredded Mexican cheese blend (4 oz)
1
box Pillsbury® refrigerated pie crusts, softened as directed on box

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. Line large cookie sheet with parchment paper. In medium bowl, beat eggs, 1/4 teaspoon salt and 1/4 teaspoon pepper with wire whisk; set aside.
  • 2 In 10-inch nonstick skillet, heat oil over medium-high heat. Add corn tortillas; cook 3 to 4 minutes, stirring frequently, until golden brown. Drain on paper towels; set aside.
  • 3 In same skillet, cook tomato over medium heat, 30 to 60 seconds or until thoroughly heated. Stir in eggs; cook 3 to 4 minutes, stirring occasionally, until eggs are set. Stir in salsa, tortilla pieces and cheese. Remove from heat.
  • 4 Unroll 1 pie crust. Using a pizza cutter or sharp knife, cut into 8 equal wedges. Spoon about 1/3 cup egg mixture in center of each pie crust wedge.
  • 5 Unroll remaining pie crust; roll into 13-inch round; cut into 8 wedges. Place 1 pie crust wedge over egg mixture; press edges with fork to seal. Repeat with remaining pie crust wedges. Place on cookie sheet. Prick top of each empanada with fork.
  • 6 Bake 15 to 20 minutes or until golden brown.
  • 1 Heat oven to 450°F. Line large cookie sheet with parchment paper. In medium bowl, beat eggs, 1/4 teaspoon salt and 1/4 teaspoon pepper with wire whisk; set aside.
  • 2 In 10-inch nonstick skillet, heat oil over medium-high heat. Add corn tortillas; cook 3 to 4 minutes, stirring frequently, until golden brown. Drain on paper towels; set aside.
  • 3 In same skillet, cook tomato over medium heat, 30 to 60 seconds or until thoroughly heated. Stir in eggs; cook 3 to 4 minutes, stirring occasionally, until eggs are set. Stir in salsa, tortilla pieces and cheese. Remove from heat.
  • 4 Unroll 1 pie crust. Using a pizza cutter or sharp knife, cut into 8 equal wedges. Spoon about 1/3 cup egg mixture in center of each pie crust wedge.
  • 5 Unroll remaining pie crust; roll into 13-inch round; cut into 8 wedges. Place 1 pie crust wedge over egg mixture; press edges with fork to seal. Repeat with remaining pie crust wedges. Place on cookie sheet. Prick top of each empanada with fork.
  • 6 Bake 15 to 20 minutes or until golden brown.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
220),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
160mg
160%;
Sodium
420mg
420%;
Total Carbohydrate
31g
31%
(Dietary Fiber
1g
1%
  Sugars
1g
1%
),
Protein
10g
10%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
6%;
Calcium
10%;
Iron
4%;
Exchanges:
0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2013