Breakfast Empanadas with Chipotle Cream

1
(0) 0 Reviews
Prep Time
20
min.
Total Time
35
min.
Servings

16 servings

What You Need

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Make It

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  • 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.

Recipe Submitted by Real Women of PHILADELPHIA Contestant

Stacey Shields

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
% Daily Value
   

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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