RWOP Finalist: Breakfast Empanadas with Chipotle Cream

Ingredients

  • Chipotle Cream:
  • 4 ounces PHILADELPHIA Cream Cheese
  • ½ cup sour cream
  • 1 pound hot pork sausage
  • 1 (8 ounce) package PHILADELPHIA Cream Cheese, cubed
  • 1 (10 ounce) can diced tomatoes and green chilies
  • 1 teaspoon cumin
  • + 7 more ingredients
    • ¾ teaspoon salt
    • 1/8 teaspoon black pepper
    • 1/8 teaspoon garlic powder
    • 1 (16 ounce) can jumbo refrigerated biscuits
    • 1 egg, lightly beaten
    • 2 canned chipotle chiles in adobo sauce, minced
    • ½ teaspoon garlic salt

1. Preheat oven to 350 degrees F. 2. Spray a cookie sheet with vegetable oil cooking spray; set aside. 3. In a large skillet, over medium-high heat, cook sausage, crumbling into small pieces. Once cooked through, drain fat. Add 8 oz. cream cheese to sausage and stir until melted. Add tomatoes, ...

View full recipe at SpringPad

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