Chile and Cheese Empanaditas

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



Total Time






cup shredded pepper Jack cheese (4 oz)
cup Old El Paso® chopped green chiles (from 4.5-oz can)
box Pillsbury® refrigerated pie crusts, softened as directed on box
egg, beaten
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.
Makes 16 appetizers
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
No pepper Jack cheese? Use Cheddar cheese instead.
Empanar is Spanish for "to bake in pastry." These bite-size snacks are the perfect lead-in to a Mexican meal.

Nutrition Information:

1 Serving (1 Appetizer)
  • Calories 120
    • (Calories from Fat 70),
  • Total Fat 7g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 20mg;
  • Sodium 300mg;
  • Total Carbohydrate 12g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 2g;
Percent Daily Value*:
    • 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.