Ingredients Jump to Instructions ↓

  1. 15 ounces refrigerated pie crusts

  2. 3/4 cup finely shredded Mexican-style four-cheese blend (3 ounces)

  3. 1/3 cup canned diced green chilies, drained Yellow cornmeal

  4. 1 egg

  5. 1 tablespoon water Chili powder Sour cream, if desired Taco sauce, if desired

Instructions Jump to Ingredients ↑

  1. Preparation : 1. Let pie crusts stand at room temperature 5 to 10 minutes. Heat oven to 400 degrees. Mix cheese and chilies.

  2. Unfold one pie crust, placing on surface lightly dusted with cornmeal. Roll to a 13-inch circle. Cut into sixteen 3-inch rounds, rerolling scraps as necessary. Repeat with remaining pie crust.

  3. Spoon 1 teaspoon cheese mixture onto center of each pastry round. Moisten edges of pastry with water; fold pastry in half over filling. Seal edge with fork. Place on ungreased cookie sheet.

  4. Lightly beat egg and water. Brush mixture on pastries; sprinkle with chili powder.

  5. Bake 12 to 14 minutes or until golden brown. Serve warm with sour cream and taco sauce.


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