Shrimp And Queso Fresco Empanadas With Charred Tomatillo Sauce Recipe

Name: Shrimp And Queso Fresco Empanadas With Charred Tomatillo Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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(R) Cumin Ground; 1/2 teaspoon McCormick(R) Gourmet Collection Chile Pepper Ancho; 2 packages refrigerated pie crusts 14.1 ounces each, 4 crusts

Servings: persons

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(R) Cumin Ground
1/2 teaspoon McCormick(R) Gourmet Collection Chile Pepper Ancho
2 packages refrigerated pie crusts 14.1 ounces each, 4 crusts

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 400u00b0F. 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.

320

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 ounces tomatillos papery skin removed and rinsed well, 3 serrano chilies seeded, 3 cloves garlic, 2 teaspoons olive oil, and more.

Yes, Shrimp And Queso Fresco Empanadas With Charred Tomatillo Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp And Queso Fresco Empanadas With Charred Tomatillo Sauce

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