Grape and cheese empanadas
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Seedless grapes; halved |
| ½ | cup | Chopped jicama |
| ½ | cup | Shredded lowfat jack cheese |
| ½ | cup | Chopped green onions |
| 2 | tablespoons | Chopped Anaheim chilies |
| 1 | tablespoon | Grated Parmesan cheese |
| 1½ | teaspoon | Chili powder |
| ½ | teaspoon | Salt |
| 12 | Frozen dinner roll dough (1oz each); thawed | |
Directions
Combine grapes, jicama, cheeses, green onions, chilies, chili powder and salt; mix well. Flatten each dinner roll dough to 4 inches and fill with 3 tablespoons filling mixture. Dampen edges with water and seal well. Pierce tops with fork to allow steam to escape. Bake at 350F. 15 to 20 minutes or until golden brown. Makes 6 servings.
Nutritional Analysis Per Serving: 244 Cal., 9.3 g pro., 6⅘ g fat (24% Cal.
from fat), 38 g carb., 9⅕ mg chol., 2⅘ g fiber and 587 mg sodium.
California Table Grape Commission's Healthy Kitchen www.tablegrape.com (c) 1996, 1997 Fresno, CA USA Also available: 4 pamphlets with recipes (which you can order from the website); Food service info-kits; education packets for children; etc.
>From Pat Hanneman (Kitpath) and McBuster 98Mar Recipe by: California Grapes 1997 : Appetizers: Very Vine & Vegetarian Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 07, 1998