Charlene's Recipe

Chile and Cheese Empanaditas

Category: Mexican Foods

Complete in 45 minutes
16 appetizers

1 cup shredded pepper Jack cheese (4 oz)
1/3 cup El Paso chopped green chiles (from 4.5 oz can)
1 bx (15 oz) refrigerated pie crusts, softened as directed on box
1 egg, beaten
1 cup sour cream

Heat oven to 400. Spray cokie sheet with cooking spray. In small bowl, mix cheese and chiles.
With 3 1/4 inh round cutter, cut pie crusts into 8 rounds. Spoon cheese mixture evenly onto half of each dough round. Brush edge of crust rounds with beaten egg. Fold crust rounds in half, press edges with fork and seal. Place on a cookie sheet. Brush tops with egg. Prick top of each with fork to allow steam to escape.
Bake 12-16 minutes or until golden brown. Serve warm with sour cream.