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Chile and Cheese Empanaditas

  • Prep 25 min
  • Total 45 min
  • Servings 16

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. MORE + LESS -

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

Steps

Hide Images
  • 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

  • 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

Nutrition Facts

Serving Size: 1 Appetizer
Calories
120
Calories from Fat
70
% Daily Value
Total Fat
7g
11%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
300mg
13%
Potassium
10mg
0%
Total Carbohydrate
12g
4%
Dietary Fiber
0g
0%
Sugars
0g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
0%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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