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.
EMPANADAS WITH CHILI-CHEESE SAUCE
Also from the Desperations Dinner's cookbook. Very easy and very tasty. We use tostada chips to scoop up the sauce! Yummy!
Provided by Angel91805
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 450.
- Place the beef in a 12 inch nonstick skillet over high heat. Cook, turning and breaking up the meat, until it is crumbled and browned.
- Meanwhile, use a rolling pin or straight-sided glass to flatten each biscuit until it measures about 4 ½ inches across and is about ¼" thick. If biscuits stick, use a bit of flour. Place the flattened biscuits on an ungreased baking sheet.
- When the meat is browned, stir in the taco seasoning mix and water. Remove from heat.
- Place 2 Tbsp of meat in the center of each bisquit; leave the meat you have left over in the skillet. Fold dough over the meat to form a turnover, stretching as necessary (it's OK if it tears a little), then press down on the edges with the tines of a fork to seal. Bake the turnovers until golden brown, about 8 minutes.
- Meanwhile, add the tomatoes with their juice and the salsa-cheese sauce to the skillet with the leftover meat and place over low heat, stirring well. Cook until heated through, continuing to simmer until the turnovers are done, stirring from time to time.
- To serve, place the turnovers on individual serving plates and top with about 1/3 cup of the chili-cheese sauce.
Nutrition Facts : Calories 370.5, Fat 13.8, SaturatedFat 4.6, Cholesterol 70.3, Sodium 947.2, Carbohydrate 32.1, Fiber 2.3, Sugar 8.2, Protein 28.7
CHEESE EMPANADAS
Provided by Food Network
Categories appetizer
Time 1h25m
Yield 8 to 10 empanadas
Number Of Ingredients 5
Steps:
- Mixing by hand, combine 2 cups warm water, the shortening and salt in a medium bowl. Slowly add the flour, mixing quickly to avoid lumps. Knead until the ingredients are evenly combined. Let the dough rest for 5 minutes, then shape into small balls (about 3 ounces each).
- Using a hand tortilla press, place a piece of waxed paper on the bottom, center a dough ball on top and cover with another piece of waxed paper. Gently press down to flatten the ball into a thin circle (not too thin or it will crack). Alternatively, you can use a wooden board or large plate to press the dough.
- Remove the top paper and add 1 tablespoon of the cheese to the middle of the pressed dough. Carefully fold one edge of the circle over the cheese to the other edge, and press the edges together to close the empanada. Using a small bowl, place it over the empanada close to the edge and press down slightly to cut the edge and evenly seal it. Repeat with the remaining dough and cheese. Set the empanadas on a large platter and refrigerate for 30 minutes.
- In a large heavy-bottomed saucepan, add enough vegetable oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Gently remove the wax paper from each empanada and fry two to four at a time (depending on the pan size) until golden brown, about 5 minutes.
- Serve immediately.
EMPANADA DIPPING SAUCE
Provided by Food Network
Categories condiment
Time 15m
Yield About 3 1/2 cups
Number Of Ingredients 8
Steps:
- Place the lime juice, garlic, serrano, cilantro and 1/2 tablespoon salt in a blender. Blend until smooth. Add the heavy cream, sour cream and avocados. Blend all ingredients until smooth.
CHEESY CHICKEN EMPANADAS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 50m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F. Coat a baking sheet with nonstick spray.
- Place a large saute pan over medium heat and add oil. Once the oil is hot, add the onion, jalapeno, garlic, green onions and saute until tender, about 3 minutes. Season with salt and pepper.
- In a large bowl, combine the chicken, cheese, cream cheese, sauteed mixture and hot sauce together.
- Whisk the egg in a small bowl. Set aside. Sprinkle flour on your work surface and unroll the pie dough.
- Roll out each round to a 13-inch circle. Cut each crust into eight 4-inch circles with a biscuit cutter. You can knead the scraps and then roll out, if necessary. Spoon about 1 heaping tablespoon of the chicken mixture into the center of each round. Brush the edges with the egg wash and fold each circle in half. Gently press on the top of the empanada to release any air. Seal the edges with a fork and brush the top with the remaining egg wash. Sprinkle with chile powder. Bake until golden brown, about 20 minutes.
- Serve the chicken empanadas with the Chili Lime Dipping Sauce.
- Combine the yogurt, chipotle and lime zest and juice in a bowl.
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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