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
- Combine cheese and chiles in small bowl.
- 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.
- Spoon 1 teaspoon cheese mixture in center of each dough round. Fold round in half, sealing edge with tines of fork.
- 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.
- 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.
- 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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