Easy Mushroom-Goat Cheese Empanadas recipe

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Ingredients

2 (7.5 ounce) packages refrigerated buttermilk biscuits (not the layered varieties)
Cornmeal for rolling
2 tablespoons olive oil
1 medium onion, finely chopped
2 (10 ounce) packages white mushrooms, stems trimmed, cut into small dice
1 (4.5 ounce) can chopped green chilies
2 large garlic cloves, minced
2 tablespoons minced fresh cilantro
Salt and pepper to taste
4 ounces goat cheese, crumbled
Olive oil, for brushing

Nutrition Info

115.4 calories
carbohydrate: 11.6 g
cholesterol: 4.7 mg
fat: 6.3 g
fiber: 0.6 g
protein: 3.7 g
saturatedFat: 2.2 g
servingSize: -
sodium: 319 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Adjust oven rack to center, heat oven to 450 degrees.

  2. Heat oil in a 12-inch skillet over medium-high heat. Saute onion until golden, 2 to 3 minutes. Add mushrooms, stirring until moisture evaporates, about 5 minutes. Stir in chilies, garlic, cilantro, salt and pepper. Cook 2 minutes longer. Transfer to a medium bowl, stir in goat cheese until cheese melts. Cool to room temperature.

  3. Separate biscuits onto a cornmeal-coated work surface. Sprinkle with cornmeal as necessary, and roll each one into a 5 inch circle. Fill each one, using a scant 2 Tbs. filling and leaving a 1/2-inch border. Place on cookie sheets lined with parchment paper. (At this point, can be frozen up to 2 weeks.)

  4. Brush tops with oil. Bake until golden, 16 to 20 minutes (longer if frozen). Makes 20.

Recipe Yield

20 servings

Recipe Note

Go deep this Super Bowl Sunday: Serve empanadas. These turnovers are perfect 'finger food' -- no knife and fork required. And because the recipes use refrigerated biscuit dough, it's an easy score. All you have to do is make the fillings.

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