Roasted Chile and Cheese Empanadas

3 of 5
(1 ratings)
Total Time
Number Of

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

  • 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

Purchase ingredients from Peapod or Amazon

  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.
I made This!

Share your experience now

Nutrition Information
Calories: 387 View complete nutrition information
Reviews (1)

Your review of Roasted Chile and Cheese Empanadas

Thank You!

You have successfully submitted your rating or review for this recipe. If you submitted a review, please note that it might take up to 72 hours for your review to appear on our site.

Overall Rating

divapat September 29, 2016

Again, be careful with those refrigerated pie crusts! Not sure about Marie Callender's(R), but many (i.e., Pillsbury(R)) are made with LARD -- which totally defeats the purpose of making a "vegetarian" entrée...! Otherwise, I'm looking forward to trying this recipe, too!