Shrimp and Queso Fresco Empanadas with Charred Tomatillo Sauce

McCormick
15Ingredients
80Calories
50Minutes

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 chilies (divided)
  • 1/2 teaspoon salt
  • 1/2 pound shrimp (medium, peeled, deveined and finely chopped)
  • 1/2 cup Marcona almonds (divided)
  • 1 teaspoon McCormick® Cumin Ground
  • 1/2 teaspoon McCormick® Gourmet Collection Chile Pepper Ancho
  • 2 packages refrigerated pie crusts (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.

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