Shrimp and Queso Fresco Empanadas with Charred Tomatillo Sauce

McCormick
Shrimp and Queso Fresco Empanadas with Charred Tomatillo Sauce
15
80
50

Description

This empanada is filled with shrimp and queso fresco offset by a creamy Mexican tomatillo sauce.

Ingredients

  • 8 ounces tomatillos (papery skin removed and rinsed well)
  • 3 serrano chilies (seeded)
  • 3 cloves garlic
  • 2 teaspoons olive oil
  • 4 ounces cream cheese (or 1/2 package)
  • 1 cup queso fresco (divided)
  • 3 green onions (sliced)
  • 3 tablespoons chopped fresh cilantro
  • 3 tablespoons fresno chiles (divided)
  • 1/2 teaspoon salt
  • 1/2 pound shrimp (medium, peeled, deveined and finely chopped)
  • 1/2 cup Marcona almonds (divided)
  • 1 teaspoon McCormick Ground Cumin
  • 1/2 teaspoon McCormick® Gourmet Collection Ancho Chile Pepper
  • 2 packages refrigerated piecrusts (14.1 ounces each, 4 crusts)

Directions

  1. For the Charred Tomatillo Sauce, toss tomatillos, serrano chilies and garlic with oil. Place on foil-lined baking sheet. Broil 4 to 6 minutes or until tomatillos and chilies begin to char in spots. Cool slightly. Place tomatillos, chilies and garlic in blender container. Add cream cheese and 1/2 cup of the queso fresco; cover. Blend on medium speed until pureed. Add green onions, cilantro, 1 tablespoon of the fresno chilies and salt. Blend until smooth.
  2. Preheat oven to 400°F. For the Empanada Filling, mix 2/3 cup of the Charred Tomatillo Sauce with remaining 1/2 cup queso fresco in large bowl Add shrimp, 1/4 cup of the Marcona almonds, 1 tablespoon of the remaining fresno chilies, cumin and ancho chile pepper; mix until well blended.
  3. To assemble Empanadas, unroll pie crusts on lightly floured surface. Using 4-inch round cutter, cut each into 5 rounds for a total of 20 rounds. Spoon 1 heaping tablespoon of filling onto half of each round. Moisten edge of each with water. Fold in half; press edge with a fork to seal. Place 2 inches apart on ungreased baking sheets. Pierce top of each with fork to vent.
  4. Bake 20 minutes or until light golden brown. Mix remaining 1/4 cup Marcona almonds with remaining 1 tablespoon fresno chilies. Sprinkle over empanadas. Serve with Charred Tomatillo Sauce.
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NutritionView more

80Calories
Sodium5%DV120mg
Fat9%DV6g
Protein8%DV4g
Carbs1%DV3g
Fiber3%DV<1g

PER SERVING *

Calories80Calories from Fat50
% DAILY VALUE*
Total Fat6g9%
Saturated Fat2g10%
Trans Fat
Cholesterol30mg10%
Sodium120mg5%
Potassium110mg3%
Protein4g8%
Calories from Fat50
% DAILY VALUE*
Total Carbohydrate3g1%
Dietary Fiber<1g3%
Sugars1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.