Ingredients
- 2 (9-inch) refrigerated pie crusts
- 2 cups cooked shredded beef
- 1 cup shredded Monterey jack cheese
- 1 (4-ounce) can diced green chiles
Directions
Preheat oven to 425 degrees F.
Unroll pie crusts onto a flat surface. Top each quadrant of crust with 1/2 cup of beef, 1/4 cup of cheese and about a tablespoon of chiles, making even layers and spreading ingredients to within 1/2-inch of the edges. Top with second pie crust. Using a pastry cutter or sharp knife, make an X across the circle, making 4 equal sections. Pinch around the edges with a fork to seal.
Transfer empanadas to a baking sheet and make small slits in the top of each one to allow steam to escape during cooking. Bake 8 to 10 minutes, until crust is golden brown.
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By chthomas10_12003512
phx, 41
on January 17, 2011
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This is a great way to use left overs. I tweek the recipe a litte bit though. I saute onions and sometimes add diced fried potatoes to mine. I also use fresh roasted green chiles instead of canned ones(as the fresh ones adds more bold and spicy flavor. I also moisten the beef with meduim to hot salsa and sometimes add a little pico de gallo. I serve them with sour cream, salsa and a side of shredded lettuce. So good!
By boysrus2
Alpharetta, GA
on November 08, 2010
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This was a good use for the leftover beef roast from Beef it Up. Easy to put together and my kids liked the empanadas better than the slow cooker roast we had yesterday. We used shredded cheddar cheese inside ours as we had it on hand. I left off the green chilis for the kids portions, but my husband and I enjoyed them on ours. Like another reviewer, I had to cook mine an extra 5 minutes to get it to brown.
By jessicafulbrigh...
Crowley, 83
on June 27, 2010
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This was a simple recipe, maybe to simple. I thought it could use some flavor.
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