Easy Mushroom-Goat Cheese Empanadas

Ingredients

  • 2 (7.5 ounce) packages refrigerated buttermilk biscuits (not the layered varieties)
  • Cornmeal for rolling
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 (10 ounce) packages white mushrooms, stems trimmed, cut into small dice
  • 1 (4.5 ounce) can chopped green chilies
  • 2 large garlic cloves, minced
  • 2 tablespoons minced fresh cilantro
  • Salt and pepper to taste
  • 4 ounces goat cheese, crumbled
  • Olive oil, for brushing

Directions

Adjust oven rack to center; heat oven to 450 degrees.

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Heat oil in a 12-inch skillet over medium-high heat. Saute onion until golden, 2 to 3 minutes. Add mushrooms, stirring until moisture evaporates, about 5 minutes. Stir in chilies, garlic, cilantro, salt and pepper. Cook 2 minutes longer. Transfer to a medium bowl; stir in goat cheese until cheese melts. Cool to room temperature.

Separate biscuits onto a cornmeal-coated work surface. Sprinkle with cornmeal as necessary, and roll each one into a 5 inch circle. Fill each one, using a scant 2 Tbs. Filling and leaving a 1/2-inch border. Place on cookie sheets lined with parchment paper. (At this point, can be frozen up to 2 weeks. )

Brush tops with oil. Bake until golden, 16 to 20 minutes (longer if frozen). Makes 20.