Roasted Chile and Cheese Empanadas

Prep
Time
Total Time
Number Of
Ingredients
9
Servings6

Baked vegetarian empanadas are filled with roasted poblano peppers, Chihuahua cheese and enchilada sauce for a simple main dish

Ingredients
  • PAM® Original No-Stick Cooking Spray
  • 1 can (10 oz each) Rosarita® Enchilada Sauce, divided
  • 1 tablespoon cornstarch
  • 1/2 teaspoon garlic powder
  • 2 medium poblano peppers, roasted, skin, stem and seeds removed, chopped (about 1/2 cup chopped)
  • 1-1/4 cups shredded Chihuahua or Monterey Jack cheese
  • 1 tablespoon chopped fresh cilantro
  • 1/4 teaspoon ground red pepper
  • 1 pkg (15 oz each) refrigerated Marie Callender's® Pie Crust, softened as directed on package
  • 1 tablespoon Egg Beaters® Original
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Directions
  1. Preheat oven to 400°F. Line baking sheet with parchment paper; spray paper with cooking spray and set aside.
  2. Whisk together 1/3 cup enchilada sauce, cornstarch and garlic powder in medium bowl until blended. Add peppers and cheese; stir to combine. Combine remaining enchilada sauce, cilantro and red pepper in small bowl; set aside.
  3. Roll each pie crust into a 12-inch circle. Cut 4 rounds from each crust using a 4-1/2-inch cookie cutter. Roll scraps into a 10-inch circle; cut 4 more rounds with cutter. Discard excess crust.
  4. Brush edges of crust rounds with Egg Beaters. Divide pepper mixture evenly and spoon a portion into center of each round. Fold crust in half to enclose filling; press edges with fork to seal. Place on baking sheet and prick top with fork to vent.
  5. Bake 20 minutes or until lightly browned. Serve with reserved sauce.
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Nutrition Information
Calories: 387 View complete nutrition information
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