Baked Shrimp Empanadas
10 oz, peeled, deveined, and chopped
Monterey Jack cheese shredded
¾ cup(s), or shredded Colby Jack
⅓ cup(s), plus more for dipping (optional)
Refrigerated pie crust, unprepared
- Preheat the oven to 450°F. Line a large sheet pan with parchment paper.
- In a medium bowl, toss the shrimp, chili powder, and garlic powder. Coat a medium skillet with cooking spray; heat over medium-high. Add the shrimp mixture and cook until just done, about 2 minutes. In a medium bowl, combine the cooked shrimp, cheese, and salsa verde. Let cool slightly.
- Roll the dough into a 12-inch circle. Cut out 4 (5½-inch) circles; gather the scraps and divide in half. Roll each dough piece into a 5½-inch circle. Arrange the dough circles on the prepared sheet pan. Divide the shrimp mixture evenly among dough circles; fold the dough over the filling and press the seam with the tines of a fork to seal. Cut a slit in the top of each empanada. Bake until lightly browned, 10 to 12 minutes. Serve with more salsa verde for dipping, if desired.
- Serving size: 1 empanada