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Breakfast/brunch

Breakfast Empanadas with Chipotle Cream

Breakfast Empanadas with Chipotle Cream recipe
photo by:kraft
time
prep:
20 min
total:
35 min
servings
total:
16 servings
Real Women of Philadelphia

Ingredients

1
lb.  hot pork sausage
1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, cubed
1
can  (10 oz.) diced tomatoes and green chiles
1
tsp.  cumin
3/4
tsp.  salt
1/8
tsp.  black pepper
1/8
tsp.  garlic powder
1
can  jumbo refrigerated biscuits
1
 egg, lightly beaten
 Chipotle Cream
4
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese
1/2
cup  sour cream
2
 canned chipotle peppers in adobo sauce, minced
1/2
tsp.  garlic salt

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.

Kraft Kitchens Tips

Recipe Submitted by Real Women of PHILADELPHIA Contestant
Stacey Shields
K:59157v0:120157
RecipeDetail
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