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Prep Time: 20 Minutes Cook Time: 14 Minutes |
Ready In: 34 Minutes Servings: 6 |
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Mildly spicy cheese filled tarts, great for appetizers at parties or snacking. Have some at your next get together to watch the basketball or football game! Ingredients:
4 ounces monterey jack pepper cheese, shredded |
1/3 cup canned chopped green chili |
1 pastry for double-crust pie, prepared |
1 egg, beaten |
1 cup salsa or 1 cup pico de gallo |
additional salsa (optional) |
sour cream (optional) |
Directions:
1. Mix together cheese with chilies and set aside.
2. Roll out pie crust dough.
3. With a 3 1/4-inch round cookie cutter, cut pie crust into 16 rounds.
4. Spoon chile-cheese mixture onto one side only of each pastry circle.
5. Brush the edges of the pastry with beaten egg.
6. Fold pastry in half, forming a half-moon shape, pressing edges with a fork to seal.
7. Place empanaditas on an ungreased cookie sheet and brush tops with beaten egg.
8. Cut a small slit in the top of each with a sharp knife.
9. Bake at 400F for 12-16 minutes or until golden brown.
10. Serve with salsa and sour cream, if desired.
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