Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Chile and Cheese Empanaditas




Source of Recipe


pillsbury






List of Ingredients



• 1 cup (4 oz) hot pepper Monterey Jack cheese, shredded
  
• 1/3 cup chopped green chiles (from 4.5 oz can)
  
• 1 (15 oz) pkg refrigerated pie crusts
  
• 1 egg, beaten
  
• 1 cup thick 'n chunky salsa
  






Instructions



1. Preheeat oven to 400 degrees.
   
2. In small bowl, combine cheese and green chiles; mix well.
   
3. With 3 1/4" 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.
   
4. Bake for 12 to 16 minutes or until golden brown. Serve with salsa.
   






Final Comments


16 empanaditas