Nutrition Facts

Serving Size 103 g

(Approx. 10 Servings)

Amount Per Serving

Calories	280	Calories From Fat	170

% Daily Value*

Total Fat 19 g	29%

Saturated Fat 7 g	35%

Trans Fat 0.0 g

Cholesterol 55 mg	18%

Sodium 510 mg	21%

Total Carbohydrate 23 g	8%

Dietary Fiber 0 g	0%

Sugars 1 g

Protein	8 g

Vitamin A 6%	•	Iron 2%

Vitamin C 8%	•	Calcium 10%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Shrimp & Green Chili Empanada

Prep Time

20 minutes

Cook Time

20 minutes

Total Time

40 minutes

Serves

10 People

Ingredients

Recipe makes 10 Servings

1 ear of corn

8 Oz Texas Wild Cooked Gulf Shrimp Large, chopped

4 Oz diced green chiles, drained

1 cup(s) H-E-B Restaurant Style 50/50 Blend Cheese

1/3 cup(s) chipotle mayonnaise

2 refrigerated ready-to-bake pie crust, rolled out

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Instructions

Preheat oven to 425ºF. Place ear of corn in oven and roast 10 minutes or until it begins to brown. Cool slightly then scrape corn from cob into a medium size bowl. Discard cob.

Add shrimp, green chilies, cheese, and chipotle mayo to bowl with corn and toss.

To make empanadas: cut rolled out pie crust into 5 equal round pieces.

In the center of each piece of dough, place a spoonful of filling.

Carefully seal empanadas by folding ends over until they touch then crimp edges with your fingers or by gently pressing with a fork. Place on a well greased sheet pan.

Bake 10 minutes or until golden brown and crispy. Cool slightly before serving. Feel free to garnish with salsa, guacamole or any dipping sauce.