Chile and Cheese Empanaditas
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 cup Old El Paso® Thick n Chunky salsa
1 beaten egg
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.
Makes 16 appetizers
Some of the insides came on the outsides. Those ones weren't so great. But they were a hit, and not too hard to make. I used a big glass to cut circles from the dough. Got 8 per crust. I doubled the recipe and used 1c cheddar and 1c pepper jack cheeses.
Things I didn't do that I should have:
Beaten egg...didn't do the edge...should have
Cut the slit...didn't do it...should have...
Maybe the insides would have stayed inside better
