BrahMos WORLD INDIA MADHYA PRADESH BHOPAL SPORTS BUSINESS FUN FACTS ENTERTAINMENT LIFESTYLE TRAVEL ART & LITERATURE SCIENCE & TECHNOLOGY HEALTH EDUCATION DIASPORA WTN SPECIAL OPINION & INTERVIEW GOSSIP CORNER RECIPES DRINKS BIG MEMSAAB 2017 BUDGET 2017 FUNNY VIDEOS VIRAL ON WEB PICTURE STORIES Mahakal Ke Darshan
ABOUT US PRIVACY POLICY SITEMAP CONTACT US
logo

Breaking News

Sweet Corn, Red Pepper and Green Chile Empanadas

Thursday - September 21, 2017 11:04 am , Category : RECIPES

Ingredient:

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

Method:
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.

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.
Using a rolling pin, roll out each biscuit until you get roughly 5-inch circles.

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.

Arrange the empanadas on a non-greased baking sheet and bake for 13 to 17 minutes, or until golden brown. Serve immediately!
Leave a Comment
* Name
* Email (will not be published)
*
* - Required fields
 

RELATED NEWS

Chana Masala

Chana Masala...

October 19th, 2017
Chocolate Burfi

Chocolate Burfi...

October 19th, 2017
Shahi Paneer

Shahi Paneer ...

October 19th, 2017