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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.

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( 6 Ratings)

6 Ratings

5 Stars 50%

4 Stars 33%

3 Stars

2 Stars

1 Stars 17%

Member Reviews ( 4 )

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Prep Time 25 min
Total Time 45 min
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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 2/19/2013 2:48:38 PM REPORT ABUSE dfwagent said:

Rating:

these were very bland and had no flavor what so ever. I threw them out. Yuck

This reply was: Helpful Inspiring

Posted 9/10/2011 7:49:47 PM REPORT ABUSE dmreed531 said:

Rating:

for thawsout: 1 stick soft butter 3 oz. cream cheese, softened 1 c. flour dash salt Beat butter & cream cheese until smooth; cut in flour until a dough forms. Form into a ball; wrap with waxed paper; refrigerate for 12 hours. Work with 1/3 at a time. Roll out on floured surface & cut into circles. When I am being lazy, I use Flaky Grands biscuits. Divide each biscuit into 3 layers, fill, seal and bake.

This reply was: Helpful Inspiring

Posted 5/28/2011 2:57:33 PM REPORT ABUSE thawsout said:

Rating:

I used to make these with a blend of cheddar & pepper jack cheeses & a cream cheese flour pastry that was out of this world. Does anyone have such a recipe still?

This reply was: Helpful Inspiring