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ROASTED CHILE AND CHEESE EMPANADAS

Active Time : 50 Minutes
Total Time : 50 Minutes
Serves : 6
INGREDIENTS
  • PAM® Original No-Stick Cooking Spray
  • 1 can (10 oz each) Rosarita® Enchilada Sauce, divided
  • 1 tablespoon cornstarch
  • 1/2 teaspoon garlic powder
  • 2 about 1/2 cup chopped medium poblano peppers, roasted, skin, stem and seeds removed, chopped
  • 1-1/4 cups shredded Chihuahua or Monterey Jack cheese
  • 1 tablespoon chopped fresh cilantro
  • 1/4 teaspoon ground red pepper
  • 1 pkg (15 oz each) refrigerated Marie Callender's® Pie Crust, softened as directed on package
  • 1 tablespoon Egg Beaters® Original
DIRECTIONS

Preheat oven to 400°F. Line baking sheet with parchment paper; spray paper with cooking spray and set aside.

Whisk together 1/3 cup enchilada sauce, cornstarch and garlic powder in medium bowl until blended. Add peppers and cheese; stir to combine. Combine remaining enchilada sauce, cilantro and red pepper in small bowl; set aside.

Roll each pie crust into a 12-inch circle. Cut 4 rounds from each crust using a 4-1/2-inch cookie cutter. Roll scraps into a 10-inch circle; cut 4 more rounds with cutter. Discard excess crust.

Brush edges of crust rounds with Egg Beaters. Divide pepper mixture evenly and spoon a portion into center of each round. Fold crust in half to enclose filling; press edges with fork to seal. Place on baking sheet and prick top with fork to vent.

Bake 20 minutes or until lightly browned. Serve with reserved sauce.