Prep Ahead
Beef and Green Chile Empanadas with Cilantro Chimichurri
Wine Recommendation
San Antonio Cardinale
Ingredients
- 1½ lb ground beef
- ½ cup diced onion
- 1 (10-oz) can fire roasted diced tomatoes with green chiles
- 1 (4-oz) can diced green chiles, drained
- 2 cloves garlic, minced
- 2 Tbsp chopped fresh cilantro
- 1 Tbsp ground cumin
- 2 (14.1-oz) pkg refrigerated pie dough
- 1 large egg, lightly beaten
- 1 lemon, zested and juiced
- 1 cup packed fresh cilantro leaves
- ¼ cup minced red onion
- 3 Tbsp olive oil
- 1 tsp crushed red pepper
Instructions
- Cook beef and onion in a large skillet over medium heat until beef is browned and crumbly; drain, and return to skillet. Stir in diced tomatoes, chiles, garlic, cilantro, and cumin. Cook over medium heat until thickened and liquid is evaporated.
- Remove from heat, and let cool 30 minutes, or cover and refrigerate up to 3 days.
- Meanwhile, preheat oven to 375°F. Unroll pie crusts on a lightly floured surface; roll each into a 14-inch circle. Cut 18 rounds from crust using a 4-inch round cutter.
- Spoon beef mixture over one side of each dough round. Fold dough over filling, and crimp edges with a fork to seal.
- Place empanadas on 2 lightly greased baking sheets. Brush beaten egg over dough; bake 15 to 20 minutes or until browned.
- Meanwhile, combine lemon zest and juice, cilantro leaves, red onion, olive oil, and crushed red pepper in a blender or food processor; process until combined.
- Serve empanadas with Cilantro Chimichurri.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
626
|
626
|
| Fat (g) | 38 | 38 |
| Sat. Fat (g) | 13 | 13 |
| Protein (g) | 25 | 25 |
| Carb (g) | 55 | 55 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 697 | 697 |
| T. Sugs (g) | 2 | 2 |
| A. Sugs (g) | 0 | 0 |
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