CHILE AND CHEESE EMPANADITAS
These golden-brown crescents, filled with melted cheese and Spanish flavors, make a classy start to any gathering. Simply cut rounds of ready-made pastry dough, fill, bake, and serve.
Provided by Pillsbury Kitchens
Categories Snack
Time 45m
Yield 16
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. In small bowl, mix cheese and chiles.
- With 3 1/4-inch round cutter, cut each pie crust into 8 rounds. Spoon cheese mixture evenly onto half of each dough round. Brush edge of crust rounds with beaten egg. Fold crust rounds in half; press edges with fork to seal. Place on ungreased cookie sheet. Brush tops with egg. Cut small slit in top of each.
- Bake 12 to 16 minutes or until golden brown. Serve warm empanaditas with salsa.
Nutrition Facts : Calories 120, Carbohydrate 12 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Appetizer, Sodium 300 mg, Sugar 0 g, TransFat 0 g
CHILEAN-STYLE CHEESE EMPANADAS (FRITAS DE QUESO)
Steps:
- Gather the ingredients.
- In a large bowl, whisk together the flour, salt, baking powder, baking soda, and sugar.
- Gently mix the vegetable shortening into the flour.
- Place the milk and water in a saucepan and heat until almost boiling.
- Stir the hot liquid into the flour mixture. Add more water (1 tablespoon at a time) if the mixture seems too dry and crumbly, or add more flour if the mixture is too wet and sticky.
- Knead dough gently until well mixed and homogenous.
- Divide dough into 16 portions, and roll each piece into a ball. Let the dough rest for 5 minutes.
- Grate or finely chop cheese.
- Roll each ball of dough into a 6- to 7-inch circle.
- Place 1 ounce of cheese in the center of each dough circle.
- Fold the dough in half over the cheese to form a semicircle.
- Press down firmly along edges to seal.
- Roll the edge inward over itself and press down again to seal.
- Crimp edge decoratively with a fork, pressing to seal.
- In a deep-sided skillet, pot, or deep-fat fryer, heat several inches of vegetable oil to 350 F. Fry empanadas in batches, turning at least once, until golden brown.
- Drain empanadas on paper towels.
- Empanadas can be kept warm in a 200 F oven for up to 1 hour before serving. Serve warm.
Nutrition Facts : Calories 492 kcal, Carbohydrate 28 g, Cholesterol 48 mg, Fiber 1 g, Protein 17 g, SaturatedFat 10 g, Sodium 634 mg, Sugar 3 g, Fat 35 g, ServingSize 16 empanadas (8 servings), UnsaturatedFat 0 g
EMPANADAS DE QUESO CON RAJAS (POBLANO CHILE AND CHEESE EMPANADAS)
Queso con rajas and empanadas have always been one of my favorites. So I combined the two and came up with these tasty empanadas.
Provided by Yoly
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 55m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Place poblano directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and cut flesh into 1-inch squares.
- Place 1 1/2 tablespoons Manchego cheese onto each empanada disc. Top each with 1/2 tablespoon poblano peppers. Fold dough over on top of filling to close. Wet fingers with water and run them along the edges to help seal. Press edges together. Place empanadas on the prepared baking sheet and brush with beaten egg.
- Bake in the preheated oven until golden brown, 24 to 26 minutes.
Nutrition Facts : Calories 153.2 calories, Carbohydrate 20.9 g, Cholesterol 23.1 mg, Fat 5.5 g, Fiber 1.2 g, Protein 5.7 g, SaturatedFat 2.1 g, Sodium 333.3 mg, Sugar 0.7 g
MAKE-AHEAD SOUTHWESTERN CHILI CHEESE EMPANADAS
Found this recipe in a Tex-Mex cookbook and it has been a huge hit with family and friends. It's fairly easy to make because you use prepared pie crusts. I've also added other ingredients, such as beef and sausage. Served with sour cream and salsa, they can't be beat.
Provided by Debbie Quimby
Categories Other Appetizers
Time 45m
Number Of Ingredients 5
Steps:
- 1. Combine cheese and chilies in a small bowl.
- 2. Unfold 1 pastry crust on floured surface. Roll into 13-inch circle. Cut dough into 16 rounds using a 3-inch pastry cutter, re-rolling scraps as necessary. Repeat with remaining crusts to make 32 circles.
- 3. Spoon 1 teaspoon cheese mixture in center of each dough round. Fold round in half, sealing edges with the tines of a fork.
- 4. Place empanadas on wax paper-lined baking sheets; freeze, uncovered, for 1 hour or until firm. Place in resealable plastic food storage bags. Freeze up to 2 months, if desired.
- 5. To complete recipe, preheat oven to 400 degrees. Place frozen empanadas on ungreased baking sheet. Beat egg and 1 tablespoon water in a small bowl. Brush on empanadas. Sprinkle with chili powder.
- 6. Bake 12-17 minutes or until golden brown. Remove from baking sheet to a wire rack to cool ... or better yet, serve them immediately with sour cream and salsa.
CORN, CHEESE & CHILLI EMPANADAS
A spicy Latin American treat, great served with drinks or as part of a special meal for two
Provided by Good Food team
Categories Lunch, Side dish, Starter
Time 1h15m
Yield Makes 8 mini empanadas
Number Of Ingredients 8
Steps:
- Make the filling by mixing the corn, coriander, spring onion, cheese and chilli with some seasoning.
- Unroll the pastry sheet, roll a little thinner with a rolling pin, then use a 10cm circle cutter to cut out circles of pastry. (You should get 6 circles, then re-roll the trimmings for 2 more.) Brush edges of the circles with a little of the beaten egg, then spoon a couple of teaspoonfuls of filling mixture onto each. Fold over one half of the pastry, and seal by pinching the edge with your fingers, until you have 8 small pastyshaped empanadas. Arrange on a baking parchment lined baking sheet, brush with the rest of the egg and scatter with sesame seeds. Cover and chill for at least 30 mins before baking.
- To serve, heat oven to 200C/180C fan/ gas 6 and bake for 20 mins until golden and crisp.
Nutrition Facts : Calories 181 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
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ROASTED CHILE AND CHEESE EMPANADAS | READY SET EAT
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Cuisine South American, SouthwesternTotal Time 50 minsCategory Main DishCalories 395 per serving
- 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 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.
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