4 oz. (1 cup) shredded hot pepper Monterey Jack cheese
1/3 cup chopped green chiles (from 4.5-oz. can)
1 (15-oz.) pkg. refrigerated pie crusts
1 egg, beaten
1 cup thick 'n chunky salsa

Chile & Cheese Empanaditas

1. Heat oven to 400° F. In a small bowl, combine cheese and green chiles; mix well.
2. With 3 1/4-inch round cutter, cut each pie crust into 8 rounds. Spoon cheese mixture evenly onto half of each dough round.
3. Brush edge of crust rounds with beaten egg. Fold crust rounds in half; press edges with fork to seal. Place on ungreased cookie sheet. Brush tops with egg. Cut small slit in top of each.
4. Bake at 400° F. for 12 to 16 minutes or until golden brown. Serve with salsa.
   Makes 16 empanaditas
   Preparation time: 30 minutes