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
BREAKFAST EMPANADAS (LIGHT VERSION - 3 PT)
I based this recipe off kzbhansen's recipe #130244. While these are a huge hit with the family, with over 30 g of fat they don't really fit into the healthier lifestyle we are aiming for. This lighter version checks in at only 3 WW points. The vegetables can be exchanged however you like with minimal impact on the points value. I suggest trying mushrooms, peppers or tomatoes in the empanadas.
Provided by Erindipity
Categories Breakfast
Time 44m
Yield 16 empanadas, 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Saute onion in oil in a non-stick skillet over medium heat until the onion is soft.
- Add hashbrowns and spinach, saute until all the moisture is gone and the potatoes start to brown. Move to a large mixing bowl.
- Spray the non-stick skillet with butter flavored spray and heat over medium heat; add egg beaters and cook without stirring until eggs begin to set on bottom. Draw spatula across bottom of skillet to form large curds. Continue cooking until eggs are slightly thickened but still moist. (Do NOT stir constantly).
- Remove from heat and let cool, add to mixing bowl. Add bacon to bowl and stir well.
- Separate each biscuit to form a total of 16. Biscuits should be separated using the layers and be as close to even as possible. Flatten each biscuit into about a 5 inch circle.
- Spread cheese evenly over the tops of dough circles, leaving a 1/2 inch border around the edges.
- Top evenly with egg mixture.
- Fold dough circles in half over mixture, pinching edges to seal.
- Place 2 inches apart in a 15 x 10 jelly roll pan coated with Pam.
- Press sealed edges with the tines of a fork.
- Bake at 375°F 14-16 minutes until golden brown.
- Remove empanadas with a spatula onto a wire rack.
- Serve warm.
- To freeze: After baking allow empanadas to cool fulling. Place into a zip-top bag and freeze.
- To serve: From frozen, wrap empanada with a paper towel. Place on a microwave safe plate and microwave on 50% power 1-2 minutes or until the empanada is heated all the way through.
Nutrition Facts : Calories 67.4, Fat 3, SaturatedFat 0.8, Cholesterol 0.7, Sodium 132.6, Carbohydrate 9, Fiber 0.7, Sugar 1.2, Protein 1.6
LIGHT BREAKFAST EMPANADAS
Enjoy this hearty breakfast without feeling guilty about the calories. This recipe also contains a recipe on how to make corn tortillas (which form the crust of the empanada). This will show you how to make a perfect tortilla every time with the tortilla press (which, I'm surprised to say, I haven't seen anywhere else on the web).
Provided by Late Night Gourmet
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil corn, then cut kernels off.
- Puree corn with water in food processor.
- Combine pureed corn and cornflour until blended. Roll into a ball and wrap in wax paper. Allow to rest at room temperature for at least 15 minutes.
- Heat nonstick pan to medium temperature.
- Scramble egg whites, cut prepared sausage links into small pieces, and set aside to cool slightly. NOTE: hot insides in an empanada could cause the crust to break apart.
- Cut dough into 4 equal pieces, and roll each into a ball.
- If not using a tortilla press, use a rolling pin to roll each ball into a tortilla shape and thickness. Apply additional cornflour as needed to prevent sticking.
- If using a tortilla press, flatten one ball by hand while trying to retain a disc shape. Place between two sheets of wax paper in the tortilla press with a generous dusting of cornflour to prevent sticking. Press together just long enough to lock the handle. NOTE: don't lean on the tortilla press or hold it excessively long, or the tortilla could break up.
- If using a tortilla press, peel off one sheet of wax paper, but keep the other one on.
- Wet the perimeter of the tortilla with water.
- Fill 1/2 of the tortilla with 1/4 of the egg, sausage, and cheese. Fold the tortilla half over and peel off the wax paper.
- Pinch the edges together. Press along the fold with a fork if desired.
- Cook empanada in a pan with light butter, turning when browned. Repeat for remaining dough.
- Serve with salsa and guacamole if desired.
Nutrition Facts : Calories 209.2, Fat 6.8, SaturatedFat 3.4, Cholesterol 11.4, Sodium 187.3, Carbohydrate 27.8, Fiber 2.6, Sugar 2.1, Protein 10.3
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