Seriously, when was the last time I did a leftover makeover? I’m bummed I don’t do them more often because creative use of leftovers is a point of pride with me.
But as promised yesterday, I’m using some of my leftover Tabasco Burgers to make spicy and crazy easy empanadas.
I used to make these all.the.time. and although I’ve made vegan versions of empanadas, none of them have been this fun or such a fast way to use up leftovers like they used to be.
Chipotle Tabasco Empanadas:
serves 4
2 leftover patties of Nathan’s Tabasco Burgers
1 4-oz can diced green chiles
1/2 C vegan cheddar (or 2 Daiya cheddar slices would be amaaaaazing!)
2 store-bought pie crusts (one package with two crusts. you know what I’m talking about, right?)
Preheat oven to 425 degrees.
Lay out your pie crusts and cut each one in half. Break apart half a burger patty into one half of each piece of dough.
Spoon the cheese and chiles evenly among all four, smothering the top of the patty with them.
Fold the dough over and crease well. I like to press it around with my fingers and then seal with a fork. Cut a little steam vent or two in the top of each empanada.
Bake for about 15 minutes, until golden brown on top.
Serve with salsa or vegan sour cream for dipping! Oooooh or maybe an avocado crème…. I think I know what I’m doing with my leftover empanada!
Nutrition facts per serving: Calories: 459; Calories from Fat: 191; Total Fat: 21.2g; Saturated Fat: 3.2g; Sodium: 620mg; Total Carbohydrates: 54.5g; Dietary Fiber: 5.8g; Sugars: 4.7g; Protein: 12.3g
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