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Sweet Corn, Red Pepper and Green Chile Empanadas

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  • Prep 15 min
  • Total 45 min
  • Servings 8
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Sweet Corn, Red Pepper and Green Chili Empanadas made extra easy thanks to refrigerated biscuits.
by: Bev Cooks
Updated May 11, 2021
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  • 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 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 tablespoons fresh oregano
  • 1 pinch coarse salt and freshly ground pepper
  • 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Honey Butter Biscuits (8 Count)


  • 1
    Preheat oven to 350°F. 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.
  • 2
    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.
  • 3
    Using a rolling pin, roll out each biscuit until you get roughly 5-inch circles.
  • 4
    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.
  • 5
    Arrange the empanadas on a non-greased baking sheet and bake for 13 to 17 minutes, or until golden brown. Serve immediately!

Nutrition Information

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More About This Recipe

  • 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. Once baked you have this! Happy, glorious vegetarian pockets of summer delight. You can add cheese too if you want!
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