As a mama to a teenager and a toddler, I am always on the look out for and coming up with new dinner recipe ideas that are not only delicious, but are also healthier and easy to make to boot. At least once a week, I try to sneak in a completely meatless dinner into my meal plan (although that vegetarian dinner doesn't always happen to fall on a Monday evening ;) ). Looking to change it up from the usual pancakes for dinner or mac & cheese for that meatless dinner option, I was thrilled to have discovered Boca Essentials in three new bold flavors-
- Breakfast Scramble with potatoes, scrambled eggs and vegetables
- Roasted Vegetables and Red Quinoa with brown rice
- Chile Relleno with green chile peppers, black beans and brown rice
I knew right away that I had to come up with a tasty dinner recipe using the Chile Relleno burgers! We are a family that just loves Mexican food, and chile rellenos happens to be a favorite with all of us. Turning them into stuffed, perfectly flaky empanadas seemed like the natural way to go. These Easy Chile Relleno Empanadas take just 4 ingredients and around 30 minutes to make...
Easy Chile Relleno Empanadas
Prep Time: 15 minutes
Cook Time: 13-15 minutes
Ingredients (8 empanadas)
- 1 (10 oz) package of Boca Essentials Chile Relleno Burger (4 burgers)
- 1 (10 oz) can of diced tomatoes & green chiles, drained well
- 16.3 oz can of large refrigerated biscuits
- 1/3 cup shredded colby jack cheese
- Olive oil, for brushing
Preheat your oven to 375 degrees. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
Prepare the Boca Essentials Chile Relleno Burgers according to the microwave directions on the package. Crumble the cooked burgers into a small mixing bowl. Add in the diced tomatoes & green chiles and the shredded cheese. Mix well.
On a lightly floured surface, roll out each refrigerated biscuit into a 6 inch dough disk. If you have a fancy hand pie cutter/press like I do, use it to cut and press your empanadas. Place each rolled out biscuit into the press, add 2-3 tbsp of the chile relleno burger mixture to one side of the dough. Then gently press together and seal the edges together. Remove from the mold and place on one of the prepared baking sheets.
You can do this without a press as well- just place the filling on one half of the rolled out biscuit, leaving at least an 1/2 inch of dough along the edges. Fold the other half of the dough disk over, and press & seal along the edges.
Repeat this for each of the remaining 7 biscuit dough disks.
Place each empanada on the prepared baking sheet, and then brush the outside of each one with a little olive oil. Bake at 375 degrees for 13-15 minutes, or until golden brown.
Serve warm with sour cream, salsa, and/or guacamole on the side, if desired.
Powered by Recipage
These flavorful empanadas are packed with a ton of the good stuff thanks to the Boca Essentials Chile Relleno burgers- protein, all 9 essential amino acids, and the health benefits of soy.
And the best part? These empanadas are crazy easy to make! :) You can even employ the kiddos to help with making these. They can roll out the biscuit dough and help fill and press the empanadas. A perfect healthy family meal from start to finish...
These flaky pockets filled with chiles, black beans, brown rice, cheese, and diced tomatoes were a huge hit with my family.
All three varieties of the new Boca Essentials can be found at select retailers nationwide in the freezer case. A single, 10-ounce pack contains four patties and retails for around $4.29. Healthy, tasty, and budget friendly! :)
Which of the three new Boca Essentials flavors will you be trying first?
How many times a week do you serve a meatless dinner?
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
Looking for even more meatless dinner ideas? Be sure to check out my...