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Roasted Chile and Cheese Empanadas

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Baked vegetarian empanadas are filled with roasted poblano peppers, Chihuahua cheese and enchilada sauce for a simple main dish

  • 30 prep time (minutes)

  • 50 total time (minutes)

  • servings

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  • PAM® Original No-Stick Cooking Spray
  • 1 can (10 oz each) Rosarita® Enchilada Sauce, divided
  • 1 tablespoon cornstarch
  • 1/2 teaspoon garlic powder
  • 2 medium poblano peppers, roasted, skin, stem and seeds removed, chopped (about 1/2 cup chopped)
  • 1-1/4 cups shredded Chihuahua or Monterey Jack cheese
  • 1 tablespoon chopped fresh cilantro
  • 1/4 teaspoon ground red pepper
  • 1 pkg (15 oz each) refrigerated Marie Callender's® Pie Crust, softened as directed on package
  • 1 tablespoon Egg Beaters® Original


  1. Preheat oven to 400°F. Line baking sheet with parchment paper; spray paper with cooking spray and set aside.
  2. Whisk together 1/3 cup enchilada sauce, cornstarch and garlic powder in medium bowl until blended. Add peppers and cheese; stir to combine. Combine remaining enchilada sauce, cilantro and red pepper in small bowl; set aside.
  3. Roll each pie crust into a 12-inch circle. Cut 4 rounds from each crust using a 4-1/2-inch cookie cutter. Roll scraps into a 10-inch circle; cut 4 more rounds with cutter. Discard excess crust.
  4. Brush edges of crust rounds with Egg Beaters. Divide pepper mixture evenly and spoon a portion into center of each round. Fold crust in half to enclose filling; press edges with fork to seal. Place on baking sheet and prick top with fork to vent.
  5. Bake 20 minutes or until lightly browned. Serve with reserved sauce.

Nutrition Information Per Serving

  • 387 calories

  • 23 gram total fat

  • 8 gram protein

View Complete Nutrition Information

Nutrition Information
Amount per Serving
Calories 387  
  % Daily Value*
Total fat 23 gram 36%
Saturated fat 11 gram 55%
Cholesterol 25 mg 8%
Sodium 757 mg 32%
Carbohydrate 36 gram 12%
Dietary fiber 1 gram 5%
Sugars 5 gram
Protein 8 gram
Vitamin A   15%
Vitamin C   105%
Calcium   16%
Iron   9%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information

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Roasted Chile and Cheese Empanadas

Baked vegetarian empanadas are filled with roasted poblano peppers, Chihuahua cheese and enchilada sauce for a simple main dish

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