Chile and Cheese Empanaditas
Chile and Cheese Empanaditas might be just the hor d'oeuvre you are searching for. Watching your figure? This vegetarian recipe has 37 calories, 2g of protein, and 2g of fat per serving. This recipe serves 16. This recipe covers 2% of your daily requirements of vitamins and minerals. A mixture of old el chiles, egg, pie crusts, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Heat oven to 400F. In small bowl, mix cheese and chiles.
With 3 1/4-inch round cutter, cut each pie crust into 8 rounds. Spoon cheese mixture evenly onto half of each dough round.
Brush edge of crust rounds with beaten egg. Fold crust rounds in half; press edges with fork to seal.
Place on ungreased cookie sheet.
Cut small slit in top of each.
Bake 12 to 16 minutes or until golden brown.
Serve warm empanaditas with salsa.
Recommended wine: Cava, Grenache, Shiraz
Chili on the menu? Try pairing with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Marques de Caceres Cava with a 4.7 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.
![Marques de Caceres Cava]()
Marques de Caceres Cava
Pale straw color revived by fine bubbles. Bouquet of citrus fruits with notes of brioche. Charming and round in the mouth with a refreshing, balanced structure. Lively finish that highlights its fine bubbles.A refreshing aperitif, this Cava marries well with fish and seafood, pasta, rice, spicy dishes, Asian cuisine, and all types of desserts.