Chile and Cheese

Empanaditas
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Prep Total Ingredients Servings

25 MIN 45 MIN 5 16

Ingredients
1 cup shredded pepper Jack
cheese (4 oz)
1 /3 cup Old El Paso™ chopped
green chiles (from 4.5-oz can)
1 box Pillsbury™ refrigerated pie
crusts, softened as directed on
box
1 egg, beaten
Steps
1 Heat oven to 400°F. In small bowl, mix cheese and chiles.
2 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.
3 Bake 12 to 16 minutes or until golden brown. Serve warm
empanaditas with salsa.

1 cup Old El Paso™ Thick ‘n

Chunky salsa

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