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Sweet Corn, Red Pepper and Green Chile Empanadas

Bev Cooks Recipe by
(9 reviews)
Sweet Corn, Red Pepper and Green Chile Empanadas
  • Prep Time 15 min
  • Total Time 45 min
  • Servings 8
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Sweet Corn, Red Pepper and Green Chile Empanadas

Summer empanadas for president!

Ingredients

2
tablespoons butter
1/2
white onion, finely diced
3
cloves garlic, minced
1
red bell pepper, finely diced
1
(12 ounce) frozen corn
1
(4.5 ounce) Old El Paso™ diced green chiles
1
tablespoons fresh oregano
1
pinch coarse salt and freshly ground pepper
1
(16.3 ounce) tube Pillsbury™ Grands!™ biscuits

Directions

  • 1 Preheat oven to 350°F.
  • 2 Melt the butter in a large sauté pan over medium high heat. Add the onions and sauté until tender, 4 minutes. Add the garlic and bloom 30 seconds.
  • 3 Add the red pepper, corn and green chiles. Throw in the oregano and a pinch of salt and pepper. Sauté another 5 minutes, or until everything is heated through.
  • 4 Using a rolling pin, roll out each biscuit until you get roughly 5-inch circles.
  • 5 Spoon a few tbsp. of the veggie mixture on one half of the biscuits. Pull the other half over the mix and pinch to seal.
  • 6 Arrange the empanadas on a non-greased baking sheet and bake for 13 to 17 minutes, or until golden brown.
  • 7 Serve immediately!
See Step By Step

Step By Step  

Sweet Corn, Red Pepper and Green Chili Empanadas

As prepared by Bev Cooks,

I'm sorry, but biscuit empanadas? Yes.


We need to talk about these Pillsbury honey butter biscuits. OHMYGOSH. It was a total random purchase. Just on the fly. But I'd like to think it was SERENDIPITY because I had plans to stuff some biscuits with corn and onions, more butter, garlic, red peppers and chilies.

And once they were all tucked and baked inside these unbelievable pockets of honey butter bliss, it's like, what? WHAT? Perfect match, bebe.

Don't you want a perfect match to land in your mouth? Yes, yes you do.

 

Empanadas ingredients.

Grab some of the honey butter biscuits (or regular is fine too), Green Giant corn steamers, some buttah, half an onion, garlic, and a red bell pepper! And oregano.

 

Saute onions and garlic in butter.

Start by melting your butter and sautéing your onions and garlic. Nothing better in the entire world, cheelahs.

 

Add corn, chilies, pepper and oregano.

Add the red bell peppers, corn, chiles and oregano. Oh my freaking life. Smell it. Add a pinch of salt.

 

Add filing to biscuit dough.

Then you just roll out the HONEY BUTTER omg biscuits on a baking sheet, and dollop some mixture in the middle of each biscuit.

 

Fold the dough over and pinch to seal the edges.

Fold 'em up and pinch! I'm REALLY horrible at pinching. You're going to be much better than me, I can guarantee it.

 

Baked Sweet Corn, Red Pepper and Green Chili Empanas.

Once baked you have this! Happy, glorious vegetarian pockets of summer delight. You can add cheese too if you want! I left mine cheese-less because I'm a total idiot.

 

Empanadas ready to eat.

That sweet corn against those buttery honey flavors? GAWWWWWSH.

 

Easy biscuit empanadas.

Did I mention the part about the honey butter biscuits?



*You gotta try those dang biscuits. For more musings, visit her blog Bev Cooks and her Tablespoon profile.
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Nutrition Information 
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