Spicy Tortilla Breakfast Empanadas

  • 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
  • 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.
  • 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.
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