Minutes Prep time: 30
Minutes Total time: 50
Servings: 6
Difficulty: Intermediate
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 pie crust, softened as directed on package
1 egg yolk beaten with 1 teaspoon water
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 163 mg | 16% |
| Carbohydrate | 37 g | 12% |
| Cholesterol | 55 mg | 18% |
| Total Fat | 24 g | 37% |
| Iron | 2 mg | 9% |
| Calories | 395 kcal | 20% |
| Sodium | 829 mg | 35% |
| Protein | 8 g | 17% |
| Saturated Fat | 11 g | 56% |
| Sugars | 5 g | 0 |
| Vitamin C | 62 mg | 104% |
Preheat oven to 400°F. Line baking sheet with parchment paper; spray paper with cooking spray and set aside.
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.
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.
Brush edges of crust rounds with egg yolk. 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.
Bake 20 minutes or until lightly browned. Serve with reserved sauce.
Roasted Chile and Cheese Empanadas
