Shrimp and Queso Fresco Empanadas with Charred Tomatillo Sauce

Name: Shrimp and Queso Fresco Empanadas with Charred Tomatillo Sauce
Prep time: 30 min
Cook time: 20 min
Yield: 20
Cuisine: Mexican,
Ingredients: 8 oz tomatillos papery skin removed and rinsed well; 3 serrano chilies seeded; 3 cloves garlic; 2 tsps olive oil; 4 oz (1/2 package) cream cheese; 1 cup shredded queso fresco divided; 3 green onions sliced; 3 tbsps coarsely chopped fresh cilantro; 3 tbsps finely chopped and seeded Fresno chilies divided; 1/2 tsp salt; 1/2 pound medium shrimp peeled, deveined and finely chopped; 1/2 cup finely chopped Marcona almonds divided; 1 tsp McCormick® Cumin, Ground; 1/2 tsp McCormick Gourmet™ Chile Pepper, Ancho; 2 packages (14.1 ounces each) refrigerated pie crusts (4 crusts)

This empanada is filled with shrimp and queso fresco offset by a creamy Mexican tomatillo sauce.

30m

PREP TIME

20m

COOK TIME

230

CALORIES

15

INGREDIENTS

Servings: 20 (1 empanada)

Ingredients

8 ounces tomatillos, papery skin removed and rinsed well
3 serrano chilies, seeded
3 cloves garlic
2 teaspoons olive oil
4 ounces (1/2 package) cream cheese
1 cup shredded queso fresco, divided
3 green onions, sliced
3 tablespoons coarsely chopped fresh cilantro
3 tablespoons finely chopped and seeded Fresno chilies, divided
1/2 teaspoon salt
1/2 pound medium shrimp, peeled, deveined and finely chopped
1/2 cup finely chopped Marcona almonds, divided
1 teaspoon McCormick® Ground Cumin
1/2 teaspoon McCormick Gourmet™ Ancho Chile Pepper
2 packages (14.1 ounces each) refrigerated pie crusts, (4 crusts)

KEY PRODUCTS

INSTRUCTIONS

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 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.
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.