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SharePepper-Jack Empanadas
Yield: 50 appetizers
Bake: 12 mins 375°F
- 1 package (3 oz.) cream cheese, softened
- 1 1/2 cups shredded pepper-jack cheese (6 oz.)
- 1/3 cup chopped fresh flat-leaf parsley
- 1/2 cup walnuts, toasted and ground
- 1 large egg, lightly beaten
- 6 - 10 drops red-pepper sauce
- 20 sheets phyllo dough
- 1/2 cup butter or margarine, melted
- 1 cup ricotta cheese
Directions
1. Heat oven to 375 degree F. Lightly grease 2 large cookie sheets. Set aside.
2. Beat cream cheese in medium bowl on medium speed of electric mixer until smooth. Stir in pepper-jack cheese and ricotta, parsley, walnuts, egg, and pepper sauce until evenly combined.
3. Place one phyllo sheet on work surface; brush lightly with butter. Top with second phyllo sheet; brush with butter (keep remaining phyllo covered). With sharp knife, cut crosswise into five 3-inch-wide strips. Place 1 rounded teaspoon cheese mixture on the end of each strip. Fold up around filling to form triangle (flag-style). Transfer seam side down to prepared cookie sheet; brush tops lightly with butter. Repeat with remaining phyllo, butter and filling.
4. Bake triangles 12 to 15 minutes or until lightly golden. Serve warm. Makes 50 appetizers.
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Assemble empanadas. Freeze 1 hour on cookie sheets. Transfer to resealable plastic storage bags and freeze up to 1 month. Transfer frozen empanadas seam side down to greased cookie sheet; brush tops lightly with butter. Bake triangles 20 to 25 minutes or until lightly golden.
Nutrition Facts
- Calories(kcal)75,
- Protein(gm)2,
- Carbohydrate(gm)4,
- Fat, total(gm)6,
- Cholesterol(mg)17,
- Saturated fat(gm)3,
- Sodium(mg)82,
- Percent Daily Values are based on a 2,000 calorie diet
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