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Pepper-Jack Empanadas

Source of Recipe


Ladies' Home Journal, Recipes 2000






List of Ingredients



• -- Filling --
  
• 1 pkg. (3 ounces) cream cheese, softened
  
• 1-1/2 cups shredded pepper-Jack cheese
  
• 1 cup ricotta cheese
  
• 1/2 cup walnuts, toasted and ground
  
• 1/3 cup chopped fresh parsley
  
• 1 large egg, lightly beaten
  
• 6 to 8 drops hot red pepper sauce
  
• .
  
• 20 sheets (18x14") phyllo dough, divided
  
• 1/2 cup butter or margarine, plus 2 Tbsp butter or margarine, melted
  






Instructions



1. Heat oven to 375 degrees. Lightly grease 2 cookie sheets.
   
   
2. Make filling: Beat cream cheese in a medium bowl until smooth. Stir in pepper-Jack cheese, ricotta, walnuts, parsley, egg, and pepper sauce until combined.
   
   
3. Place 1 phyllo sheet on a work surface (keep remaining phyllo covered with plastic wrap and a clean kitchen towel). Lightly brush phyllo sheet with melted butter. Top with a second phyllo sheet and brush with butter. With a sharp knife, cut layered sheets crosswise into 5 equal strips.
   
   
4. Place 1 rounded teaspoon cheese mixture on the end of each strip. Fold up corner around filling to form a triangle (flag-style). Transfer triangles, seam side down, to prepared cookie sheets and lightly brush tops with butter. Repeat with remaining phyllo, butter and filling. (Can be made ahead. Freeze on cookie sheets. Transfer to resealable heavy-duty freezer-proof plastic storage bags and store up to one month.)
   
   
5. Bake 12 to 15 minutes (20 to 25 minutes if frozen), until lightly golden.
   
   Serve warm with guacamole if desired.
   
   Makes 50 appetizers.