Name: Easy Cheese Empanadas
Prep time: 15 s
Cook time: 25 s
Total time: 40 s
Yield: 12
Cuisine: Mexican
Ingredients: 12 (one 11.6-ounce package) frozen store-bought empanada dough discsdefrosted; 1 1/2 cups (6 ounces) crumbled queso fresco (fresh Mexican cheese); 2 tablespoons finely chopped fresh parsley; 1 1/2 teaspoons MAGGI Granulated Chicken Flavor Bouillon; 1 tablespoon vegetable oil

Ingredients

●

12 (one 11.6-ounce package) frozen store-bought empanada dough discs, defrosted
●

1 1/2 cups (6 ounces) crumbled queso fresco (fresh Mexican cheese)
●

2 tablespoons finely chopped fresh parsley
●

1 1/2 teaspoons MAGGI Granulated Chicken Flavor Bouillon
●

1 tablespoon vegetable oil

The Secret Ingredient

A canister of Granulated Chicken Bouillon with a yellow label of an illustrated chicken carrying a basket.

Granulated Chicken Bouillon 15.9 oz

Make It

Step 1

Preheat oven to 375° F. Grease large baking sheets.

Step 2

Combine cheese, parsley and bouillon in medium bowl; set aside.

Step 3

Place 1 heaping tablespoon cheese mixture in center of each pastry disc. Wet edges with water; fold in half and crimp edges with fork. Place empanadas on prepared baking sheets; brush lightly with oil.