• Ingrid Hoffmann
• on 09/16/2008
• See all 17 ideas

"Add a dash of Latin flavor to your Independence Day celebration."

firecracker empanadas

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• Prep Time: 15 min.
• Cook Time: 26 min.
• Difficulty: Moderate
• Yield: Makes approximately 20 empanadas.

• 1 package (8 oz.) cream cheese, fat free
• 4 oz. butter, softened
• 1/4 teaspoon salt
• 1/2 cup DOVE® Brand Dark Chocolate, melted
• 1 teaspoon chipotle chili powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 3 cups confectioners’ sugar
• 1/3 cup lowfat milk
• 20 frozen empanada shells, thawed (or flour tortillas, standard size)
• 1 1/2 cups canola oil

• 2 cups sliced strawberries
• 2 cups frozen blueberries
• 1 cup whipped topping

• 1. Blend cream cheese and butter until smooth. Mix in salt, DOVE® Brand Dark Chocolate, chipotle chili powder, cinnamon, and nutmeg, mix thoroughly. Alternately add confectioners’ sugar and milk, blending thoroughly. Set aside.
• 2. Spoon 2 teaspoons of filling into the center of each empanada shell. Fold in half and press edges with a fork to seal. Repeat until all shells are filled.
• 3. Heat oil in a large, heavy skillet over medium-high heat. Fry empanadas 1-2 minutes on each side, until browned. Drain on a rack over paper towels.
• 4. To serve, top empanadas with strawberries, whipped topping and blueberries. Dust with confectioners’ sugar.
• Tip: If using tortillas, spoon 2 teaspoons of the chocolate filling into the center and fold like a burrito, keeping filling tucked inside. Secure with a toothpick before frying.

• Calories per serving 277
• Total Fat 11 g
• Saturated Fat 5 g
• Trans Fat 0 g
• Cholesterol 13 mg
• Sodium 289 mg
• Carbohydrates 40 g
• Dietary Fiber 2 g
• Sugars 23 g
• Protein 5 g
• Vitamin A 0%DV
• Vitamin C 0%DV
• Calcium 0%DV
• Iron 0%DV