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Nutrition Facts
Serving Size 348 g
(Approx. 6 Servings)
Amount Per Serving
Calories 720 Calories From Fat 0
% Daily Value*
Total Fat 56 g 72%
Saturated Fat 29 g 145%
Trans Fat 1.0 g
Cholesterol 220 mg 73%
Sodium 1630 mg 71%
Total Carbohydrate 11 g 4%
Dietary Fiber 0 g 0%
Sugars 4 g
Protein 42 g
Vitamin A 0% Iron 20%
Vitamin C 0% Calcium 30%
*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.
Grilled Barbacoa Empanadas
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 1/2 Lb H-E-B Mi Comida Barbacoa
1 refrigerated ready-to-bake pie crust, rolled out
2 cup(s) queso asadero, shredded
12 Oz pico de gallo
1/2 cup(s) Four J Spicy Chipotle Fish Taco Salsa
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Instructions

1
Preheat grill to medium-high.
2
Place barbacoa on the grill and cook to desired doneness (155ºF internal temperature is recommended). Allow to rest 10 minutes then slice thinly.
3
To make empanadas: cut rolled out pie crust into 4 equal round pieces (recipe can be doubled by rolling out the extra pie dough and repeating the steps).
4
In the center of each piece of dough, place a pinch of cheese, a spoonful of pico de gallo, a few slices of barbacoa and a spoonful of salsa.
5
Carefully seal the empanadas by folding the ends over until they touch then crimp the edges with your fingers or by gently pressing with a fork. Place on a sheet pan lined with parchment paper.
6
Bake 20 to 30 minutes or until golden brown and crispy. Cool slightly before serving. Feel free to garnish with salsa, guacamole or any dipping sauce.

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