Empanaditas

I made this recipe up for the Pillsbury Bakeoff.  I didn’t win anything, but they ARE good.    You can add chopped Jalapeno too, if you like it spicier.

1 8oz package softened Neufchatel or cream cheese
1 4oz can Old El Paso® Chopped Green Chiles
1/2 teaspoon minced garlic
1 teaspoon lime juice
1/4 teaspoon salt
1 16.3 oz can Pillsbury® Grands! Biscuits Flaky Butter Tastin’ refrigerated flaky layers biscuits
2 tablespoons Corn meal
Cooking spray
1 cup Old El Paso® Salsa Thick N Chunky Make Mine Medium or flavor of choice

1. Blend the cheese, chiles, garlic, lime, and salt. Chill this mixture in the freezer while completing the next two steps, or for make-ahead preparations, cover and refrigerate for up to two days before continuing.
2. Preheat the oven to 400 degrees. Lightly spray a 13×18 inch jellyroll pan with cooking spray and sprinkle with corn meal.
3. Separate each biscuit into two pieces along the layers and flatten them slightly to make 16 rounds.
4. Form each empanadita by placing 1 rounded tablespoon of the chilled cheese mixture in the center of a round, folding the dough around the filling to create a semi-circle pocket, and crimping the edges closed with a fork.
5. Bake for 10-14 minutes until golden-brown and crispy.
6. Arrange on a serving platter around a small bowl of salsa. Serve warm. Makes 16.

10 thoughts on “Empanaditas

  1. By tne way, I’ll be submitting this idea here in about a week and am in desperate need of a better name!

    Green-Chile/Lime something
    Something mexican sounding (though does this really taste mexican?)
    Anyway if you get any ideas post em!! 🙂

    Like

  2. By tne way, I’ll be submitting this idea here in about a week and am in desperate need of a better name!

    Green-Chile/Lime something
    Something mexican sounding (though does this really taste mexican?)
    Anyway if you get any ideas post em!! 🙂

    Like

  3. Changes I need to make: I’ll call them Empanaditas. Since I’m finding that the non-grands flakey layer biscuits aren’t as available, and since the small ones make such a huge quantity, I’m using Grands Butter Tastin’ Flakey Layers – split only in half, making a total of 32 pockets (16 servings). I’m skipping the jalepenos all together (one can eat them with hot salsa if they’d like). They should be cooled a little so you don’t burn yourself on them (duh). And as per MaryBeth’s suggestion – crimp the edges with a fork. They are much cuter that way!

    Like

  4. Changes I need to make: I’ll call them Empanaditas. Since I’m finding that the non-grands flakey layer biscuits aren’t as available, and since the small ones make such a huge quantity, I’m using Grands Butter Tastin’ Flakey Layers – split only in half, making a total of 32 pockets (16 servings). I’m skipping the jalepenos all together (one can eat them with hot salsa if they’d like). They should be cooled a little so you don’t burn yourself on them (duh). And as per MaryBeth’s suggestion – crimp the edges with a fork. They are much cuter that way!

    Like

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