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How to Make Flan
Peruvian Arroz con Pollo
Chili Cheese Empanaditas
chili cheese empanaditas
package (15 oz) Pillsbury™ refrigerated pie crusts
cup finely shredded Mexican-style four-cheese blend (3 ounces)
cup canned diced green chilies, drained
Sour cream, if desired
Taco sauce, if desired
Let pie cursts stand at room temperature 5 to 10 minutes. Heat oven to 400°. Mix cheese and chilies.
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.
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.
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.
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.
Calories from Fat
% Daily Value
% Daily Value*:
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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