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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) 4 Reviews
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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

SAVE ON THIS RECIPE!

LOCATION

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.

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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:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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