BREAKFAST EMPANADAS WITH CHIPOTLE CREAM
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350ºF.
- Spray a cookie sheet with vegetable oil cooking spray; set aside.
- In a large skillet, over medium-high heat, cook sausage, crumbling into small pieces. Once cooked through, drain fat. Add 8 oz. cream cheese to sausage and stir until melted. Add tomatoes, cumin, salt, pepper and garlic powder. Stir to combine.
- Open can of biscuits; separate each biscuit into 2 halves. Flatten each half with your hands to make larger. Spoon a heaping tablespoon of sausage mixture onto center of each biscuit; fold biscuit in half and seal by pressing edges together. Place on prepared baking sheet and brush with beaten egg.
- Bake 15 minutes. Remove from oven and allow to cool slightly before serving with Chipotle Cream.
- Chipotle Cream
- In a small saucepan, combine 4 oz. cream cheese, sour cream, chipotle peppers and garlic salt. Cook over medium heat until cream cheese is melted and all ingredients are combined.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
RWOP FINALIST: BREAKFAST EMPANADAS WITH CHIPOTLE CREAM
From Real Women of Philadelphia 2010 Finalist Stacey Shields: A savory breakfast dish, the spicy sausage and chilies really kick this up a notch. The chipotle cream is the perfect accompaniment and the biscuit dough saves a lot of time.
Provided by Allrecipes Member
Time 35m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Spray a cookie sheet with vegetable oil cooking spray; set aside.
- In a large skillet, over medium-high heat, cook sausage, crumbling into small pieces. Once cooked through, drain fat. Add 8 oz. cream cheese to sausage and stir until melted. Add tomatoes, cumin, salt, pepper and garlic powder. Stir to combine.
- Open can of biscuits; separate each biscuit into 2 halves. Flatten each half with your hands to make larger. Spoon a heaping tablespoon of sausage mixture onto center of each biscuit; fold biscuit in half and seal by pressing edges together. Place on prepared baking sheet and brush with beaten egg.
- Bake 15 minutes. Remove from oven and allow to cool slightly before serving with Chipotle Cream.
- Chipotle Cream: In a small saucepan, combine 4 oz. cream cheese, sour cream, chipotle peppers and garlic salt. Cook over medium heat until cream cheese is melted and all ingredients are combined.
Nutrition Facts : Calories 247.3 calories, Carbohydrate 14.9 g, Cholesterol 55 mg, Fat 17.9 g, Fiber 0.4 g, Protein 7.8 g, SaturatedFat 7.5 g, Sodium 869.7 mg, Sugar 2.1 g
RWOP FINALIST: BREAKFAST EMPANADAS WITH CHIPOTLE CREAM
From Real Women of Philadelphia 2010 Finalist Stacey Shields: A savory breakfast dish, the spicy sausage and chilies really kick this up a notch. The chipotle cream is the perfect accompaniment and the biscuit dough saves a lot of time.
Provided by Allrecipes Member
Time 35m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Spray a cookie sheet with vegetable oil cooking spray; set aside.
- In a large skillet, over medium-high heat, cook sausage, crumbling into small pieces. Once cooked through, drain fat. Add 8 oz. cream cheese to sausage and stir until melted. Add tomatoes, cumin, salt, pepper and garlic powder. Stir to combine.
- Open can of biscuits; separate each biscuit into 2 halves. Flatten each half with your hands to make larger. Spoon a heaping tablespoon of sausage mixture onto center of each biscuit; fold biscuit in half and seal by pressing edges together. Place on prepared baking sheet and brush with beaten egg.
- Bake 15 minutes. Remove from oven and allow to cool slightly before serving with Chipotle Cream.
- Chipotle Cream: In a small saucepan, combine 4 oz. cream cheese, sour cream, chipotle peppers and garlic salt. Cook over medium heat until cream cheese is melted and all ingredients are combined.
Nutrition Facts : Calories 247.3 calories, Carbohydrate 14.9 g, Cholesterol 55 mg, Fat 17.9 g, Fiber 0.4 g, Protein 7.8 g, SaturatedFat 7.5 g, Sodium 869.7 mg, Sugar 2.1 g
BREAKFAST EMPANADAS WITH CHIPOTLE CREAM
Make and share this Breakfast Empanadas With Chipotle Cream recipe from Food.com.
Provided by Pinay0618
Categories Breakfast
Time 35m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- PREHEAT oven to 350 degrees F.SPRAY a cookie sheet with vegetable oil cooking spray; set aside.IN a large skillet, over medium-high heat, cook sausage, crumbling into small pieces. Once cooked through, drain fat. Add 8 oz. cream cheese to sausage and stir until melted. Add tomatoes, cumin, salt, pepper and garlic powder. Stir to combine.OPEN can of biscuits; separate each biscuit into 2 halves. Flatten each half with your hands to make larger. Spoon a heaping tablespoon of sausage mixture onto center of each biscuit; fold biscuit in half and seal by pressing edges together. Place on prepared baking sheet and brush with beaten egg.BAKE 15 minutes. Remove from oven and allow to cool slightly before serving with Chipotle Cream.
- Chipotle Cream.
- IN a small saucepan, combine 4 oz. cream cheese, sour cream, chipotle peppers and garlic salt. Cook over medium heat until cream cheese is melted and all ingredients are combined.
Nutrition Facts : Calories 284.5, Fat 21.9, SaturatedFat 9.7, Cholesterol 60.4, Sodium 765, Carbohydrate 14, Fiber 0.4, Sugar 3, Protein 8
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