Meal Planning
More Tools
About Yummly
®/™©2024 Yummly. All rights reserved.
Shrimp and Queso Fresco Empanadas with Charred Tomatillo Sauce
MCCORMICK15Ingredients
50Minutes
80Calories
Add to Meal Planner
Add to Meal Planner
Description
This empanada is filled with shrimp and queso fresco offset by a creamy Mexican tomatillo sauce.
Ingredients
US|METRIC
20 SERVINGS
- 8 oz. tomatillos (papery skin removed and rinsed well)
- 3 serrano chilies (seeded)
- 3 cloves garlic
- 2 tsp. olive oil
- 4 oz. cream cheese (or 1/2 package)
- 1 cup queso fresco (divided)
- 3 green onions (sliced)
- 3 Tbsp. chopped fresh cilantro
- 3 Tbsp. Fresno chilies (divided)
- 1/2 tsp. salt
- 1/2 lb. shrimp (medium, peeled, deveined and finely chopped)
- 1/2 cup Marcona almonds (divided)
- 1 tsp. McCormick® Cumin Ground
- 1/2 tsp. McCormick® Gourmet Collection Chile Pepper Ancho
- 2 pkg. refrigerated pie crusts (14.1 ounces each, 4 crusts)
Did you make this?
Add All to Shopping List
Add to Meal Planner
Directions
- 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.
- 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.
- 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.
- 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.
NutritionView More
Unlock full nutritional details with subscription
80Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories80Calories from Fat50 |
% DAILY VALUE |
Total Fat6g9% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol30mg10% |
Sodium120mg5% |
Potassium110mg3% |
Protein4g |
Calories from Fat50 |
% DAILY VALUE |
Total Carbohydrate3g1% |
Dietary Fiber<1g3% |
Sugars1g |
Vitamin A4% |
Vitamin C4% |
Calcium4% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
Add Note
Jot it down
Subscribe to Yummly to add notes