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Southwestern Chili Cheese Empanadas


Southwestern Chili Cheese Empanadas

Southwestern Chili Cheese Empanadas

Make-Ahead Time up to 2 months in freezer

Final Prep Time 30 minutes

Yield

Makes 32 appetizers

Ingredients

3/4 cup (3 ounces) finely shredded taco-flavored cheese*
1/3 cup diced green chiles, drained
1 package (15 ounces) refrigerated pie crusts
1 egg
Chili powder

*If taco-flavored cheese is unavailable, toss 3/4 cup shredded Colby Jack cheese with 1/2 teaspoon chili powder.

Preparation

  1. Combine cheese and chiles in small bowl.
  2. Unfold 1 pastry crust on floured surface. Roll into 13-inch circle. Cut dough into 16 rounds using 3-inch cookie cutter, rerolling scraps as necessary. Repeat with remaining crust to make 32 circles.
  3. Spoon 1 teaspoon cheese mixture in center of each dough round. Fold round in half, sealing edge with tines of fork.
  4. Place empanadas on waxed paper-lined baking sheets; freeze, uncovered, 1 hour or until firm. Place in resealable food storage bags. Freeze up to 2 months, if desired.
  5. To complete recipe, preheat oven to 400°F. Place frozen empanadas on ungreased baking sheet. Beat egg and 1 tablespoon water in small bowl; brush on empanadas. Sprinkle with chili powder.
  6. Bake 12 to 17 minutes or until golden brown. Remove from baking sheet to wire rack to cool.

Serving Suggestion

Serve empanadas with salsa and sour cream.

Nutritional Information

Serving Size: about 3 appetizers
Carbohydrate 20 g
Cholesterol 41 mg
Total Fat 15 g
Calories from Fat 58 %
Calories 234
Protein 4 g
Sodium 276 mg

Dietary Exchange

Fat 3
Starch 1-1/2

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