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Chile-Cheese Empanaditas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)33.672
Energy (kCal)267.7667
Carbohydrates (g)22.354
Total fats (g)5.8637
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    monterey jack pepper cheese 4 ounces shredded 100.8667 0.0 22.44 0.5667
    green chili 1/3 cup canned chopped 20.0 4.73 1.0 0.1
    pastry double crust pie 1 100.8667 0.0 22.44 0.5667
    egg 1 beaten 71.5 0.36 6.28 4.755
    salsa 1 cup 75.4 17.264 3.952 0.442
    salsa 75.4 17.264 3.952 0.442
    cream sour - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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