Shrimp And Queso Fresco Empanadas With Charred Toma

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Shrimp And Queso Fresco Empanadas With Charred Tomatillo Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions