Chile and Cheese Empanadas

By awright0511

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
• 1 cup Old El Paso® Thick ‘n Chunky salsa

Details

Servings 16

Preparation

Step 1

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.
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