Spicy Tortilla Breakfast Empanadas

(1)
  1 reviews

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

Directions

  1. 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. 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. 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. 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. 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. 6 Bake 15 to 20 minutes or until golden brown.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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