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Quinoa and Goat Cheese Empanaditas

Name: Quinoa and Goat Cheese Empanaditas
Prep time: 25 min
Total time: 50 min
Yield: 16
Cuisine: Mexican
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 (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 1 egg beaten with 1 tablespoon of milk; Sesame seeds, if desired

Prep 25 min
Total 50 min
Ingredients 14
Servings 16

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

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 (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 egg beaten with 1 tablespoon of milk
Sesame seeds, if desired

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.

Nutrition Facts

Serving Size: 1 Empanadita

Calories: 167.0

Calories from Fat: 150

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;