Ingredients
6
eggs
2
tablespoons Crisco® Pure Canola Oil
4
soft corn tortillas (6 inch), coarsely chopped
1
small green or firm ripe tomato, finely chopped (about 1/2 cup)
1/4
cup hot green jalapeño salsa
1
cup shredded Mexican cheese blend (4 oz)
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Preparation
Heat oven to 450°F. Line large cookie sheet with parchment paper. In medium bowl, beat eggs, 1/4 teaspoon salt and 1/4 teaspoon pepper with wire whisk; set aside.
In 10-inch nonstick skillet, heat oil over medium-high heat. Add corn tortillas; cook 3 to 4 minutes, stirring frequently, until golden brown. Drain on paper towels; set aside.
In same skillet, cook tomato over medium heat, 30 to 60 seconds or until thoroughly heated. Stir in eggs; cook 3 to 4 minutes, stirring occasionally, until eggs are set. Stir in salsa, tortilla pieces and cheese. Remove from heat.
Unroll 1 pie crust. Using a pizza cutter or sharp knife, cut into 8 equal wedges. Spoon about 1/3 cup egg mixture in center of each pie crust wedge.
Unroll remaining pie crust; roll into 13-inch round; cut into 8 wedges. Place 1 pie crust wedge over egg mixture; press edges with fork to seal. Repeat with remaining pie crust wedges. Place on cookie sheet. Prick top of each empanada with fork.
Bake 15 to 20 minutes or until golden brown.
