We support you, just not your browser.
Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.
Chili Cheese Empanaditas
-
Prep
30
min
-
Total
45
min
-
Ingredients
9
-
Servings
32
-
1
-
package (15 oz) Pillsbury™ refrigerated pie crusts
-
3/4
-
cup finely shredded Mexican-style four-cheese blend (3 ounces)
-
1/3
-
cup canned diced green chilies, drained
-
-
Yellow cornmeal
-
1
-
egg
-
1
-
tablespoon water
-
-
Chili powder
-
-
Sour cream, if desired
-
-
Taco sauce, if desired
2009 © and ®/™ of General Mills
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Appetizer
- Calories
- 70
- Calories from Fat
- 35
% Daily Value
- Total Fat
- 4g
- 6%
-
- Saturated Fat
- 2g
- 9%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 4%
- Sodium
- 105mg
- 4%
- Potassium
- 5mg
- 0%
- Total Carbohydrate
- 6g
- 2%
-
- Dietary Fiber
- 0g
- 0%
- Sugars
- 0g
- Protein
- 1g
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1/2 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
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Expert Tips
Although the egg wash adds a beautiful glaze to the empanaditas, if time is short, you can omit that step and just sprinkle them with chili powder before baking.
Unbaked empaniditas can be frozen for up to two months. Place them on cookie sheets and freeze until firm. Transfer to a resealable plastic food-storage bag. Bake frozen empanaditas at 400° for 12 to 17 minutes.
-
1
Let pie cursts stand at room temperature 5 to 10 minutes. Heat oven to 400°. Mix cheese and chilies.
-
2
Unfold one pie crust, placing on surface lightly dusted with cornmeal. Roll to a 13-inch circle. Cut into sixteen 3-inch rounds, rerolling scraps as necessary. Repeat with remaining pie crust.
-
3
Spoon 1 teaspoon cheese mixture onto center of each pastry round. Moisten edges of pastry with water; fold pastry in half over filling. Seal edge with fork. Place on ungreased cookie sheet.
-
4
Lightly beat egg and water. Brush mixture on pastries; sprinkle with chili powder. Bake 12 to 14 minutes or until golden brown. Serve warm with sour cream and taco sauce.