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!
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!
