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Nutrition Facts
Serving Size 305 g
(Approx. 6 Servings)
Amount Per Serving
Calories 490 Calories From Fat 260
% Daily Value*
Total Fat 29 g 45%
Saturated Fat 14 g 70%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 920 mg 38%
Total Carbohydrate 43 g 14%
Dietary Fiber 7 g 28%
Sugars 9 g
Protein 15 g
Vitamin A 200% Iron 4%
Vitamin C 4% Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Chipotle Pumpkin Empanadas
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
6  People


Recipe makes 6 Servings

2 Tbsp canola or vegetable oil, plus more as needed for brushing empanadas
1 cup(s) white onions, diced
2 cup(s) Green Strip Cushaw Pupmkin, skin peeled, and pumpkin meat diced
14 1/2 Oz can diced tomatoes for chili, drained well
1/2 cup(s) chipotle peppers in adobo sauce, chopped, with juice
14 Oz Goya Frozen Empanadas, fully thawed
2 cup(s) queso asadero, shredded
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Preheat oven to 400°F.
Set a large non-stick sauté pan over medium heat. Add oil, onions and pumpkin. Cook until onions are just translucent and pumpkin is just starting to soften.
Add tomatoes and chipotles and cook for an additional 5 to 8 minutes. Remove from heat and season to taste.
To make empanadas, place empanadas onto a sheet pan lined with foil or parchment. Place a small amount of cheese in center of empanada followed by a spoonful of pumpkin and onion mixture.
Brush empanadas with water around filling to help seal when pressed. Crimp empanadas with a fork to seal tightly and brush with oil. Repeat with each empanada.
Bake until nicely browned approximately 15 to 20 minutes. Allow to cool before serving.


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