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.

Ver en Español
  • Facebook
    0
  • Pinterest
    0
  • Save
    0
  • WhatsApp
  • Print
    0

Quinoa and Goat Cheese Empanaditas

  • Prep 25 min
  • Total 50 min
  • Ingredients 14
  • Servings 16

Ingredients

3
tablespoons olive oil
1
garlic clove, finely chopped
1/2
cup onion finely chopped
2
to 3 Roma tomato, seeded, finely chopped (about 1 cup)
1/4
cup parsley, finely chopped
1/2
cup dried quinoa, cooked, drain and pat on dried towels
1/2
cup Shoepeg White Corn (from a 12 oz bag), thawed and cooked
1/2
teaspoon chicken bouillon granules
1/8
teaspoon black ground Pepper
1/4
teaspoon salt, if desired
3
oz goat cheese, crumbled
2
boxes Pillsbury™ refrigerated pie crusts, softened as directed on box
1
egg beaten with 1 tablespoon of milk
Sesame seeds, if desired

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Empanadita
Calories
167.0
Calories from Fat
150
% Daily Value
Total Fat
10.2g
16%
Saturated Fat
3.7g
19%
Trans Fat
0g
Cholesterol
11.0mg
4%
Sodium
211.8mg
9%
Potassium
103.8mg
3%
Total Carbohydrate
18.1g
6%
Dietary Fiber
0.9g
4%
Sugars
1.2g
Protein
2.2g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
7.20%
7%
Calcium
1.30%
1%
Iron
2.40%
2%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Looking for a flavorful appetizer? Then try these quinoa and goat cheese empanaditas.

Directions

  • 1 Heat oven to 375°F.
  • 2 Heat oil on 10 inch skillet over medium heat. Stir in garlic, onion and cook for 2 to 3 minutes or until garlic is soft and onion transparent; stirring constantly. Stir in tomato. Cook for 2 to 3 minutes; stir occasionally. Stir in parsley, quinoa, corn, chicken bouillon granules and pepper. Cook 1-2 minutes or until liquid is absorbed. Let mixture cool, about 20 minutes. Stir in cheese.
  • 3 Remove crusts from pouches; unroll on work surface. Cut into 16 (4-inch) rounds. Brush edges with egg wash. Place 2 tablespoons filling off-center on each round. Fold dough over filling; seal edges with fork. Place empanadas on ungreased cookie sheet. Brush empanaditas with egg wash; if desired sprinkle with sesame seeds.
  • 4 Bake 22 to 26 minutes or until golden brown. Serve warm.

Looking for a flavorful appetizer? Then try these quinoa and goat cheese empanaditas.

Rate and Comment

Looking for a flavorful appetizer? Then try these quinoa and goat cheese empanaditas.