FlavorMakerIcon
Get a taste of
something new: our
Flavor Maker app!
Shrimp and Queso Fresco Empanadas with Charred Tomatillo Sauce
appetizer

Shrimp and Queso Fresco Empanadas with Charred Tomatillo Sauce

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

CRAVING INSPIRATION?
JOIN FLAVOR PROFILE!

It’s your way to save recipes and spices, get inspired — and receive special offers and discounts.

Sign Up Now

Flavor Maker

Build your digital pantry, save recipes, get cooking tips, and more!

Download Flavor Maker for iPhoneDownload Flavor Maker for Android

Ingredients

20

(1 empanada)

Servings

  • 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)

Instructions

  • 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.

Nutrition information (per Serving)

Reviews

SET UP YOUR FLAVOR PROFILE

We’ve got everything you need to up your kitchen game - plus, special offers and discounts just for you!