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


Makes 32 appetizers


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.


  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
Calories 234
Calories from Fat 58 %
Total Fat 15 g
Cholesterol 41 mg
Carbohydrate 20 g
Protein 4 g
Sodium 276 mg

Dietary Exchange

Starch 1-1/2
Fat 3

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