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RWOP Finalist: Breakfast Empanadas with Chipotle Cream 8

RWOP Finalist: Breakfast Empanadas with Chipotle Cream

"From Real Women of Philadelphia 2010 Finalist Stacey Shields: A savory breakfast dish, the spicy sausage and chilies really kick this up a notch. The chipotle cream is the perfect accompaniment and the biscuit dough saves a lot of time."
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35 m servings 247 cals
Serving size has been adjusted!
Original recipe yields 16 servings


  • Calories:
  • 247 kcal
  • 12%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 14.9g
  • 5%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 870 mg
  • 35%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Preheat oven to 350 degrees F.
  2. Spray a cookie sheet with vegetable oil cooking spray; set aside.
  3. In a large skillet, over medium-high heat, cook sausage, crumbling into small pieces. Once cooked through, drain fat. Add 8 oz. cream cheese to sausage and stir until melted. Add tomatoes, cumin, salt, pepper and garlic powder. Stir to combine.
  4. Open can of biscuits; separate each biscuit into 2 halves. Flatten each half with your hands to make larger. Spoon a heaping tablespoon of sausage mixture onto center of each biscuit; fold biscuit in half and seal by pressing edges together. Place on prepared baking sheet and brush with beaten egg.
  5. Bake 15 minutes. Remove from oven and allow to cool slightly before serving with Chipotle Cream.
  6. Chipotle Cream: In a small saucepan, combine 4 oz. cream cheese, sour cream, chipotle peppers and garlic salt. Cook over medium heat until cream cheese is melted and all ingredients are combined.

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Read all reviews 12
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Followed recipe and it turned out perfect. No changes needed as far as Im concerned. Thanks for the recipe.

Delicious! A little time consuming but I'm sure they take less time than authentic empanadas. We had this for dinner with rice & beans.

I gave 4 stars because the filling was an excellent taste, however did not like in the biscut covering. Made way too heavy! I will use the filling net time on crackers or baguette, would even ...

These were really good. I messed up on the sauce. I misread the directions and added 2 CANS of chipotle peppers instead of 2 chipotle peppers. Wow that was spicy!! My fault :-)

These were great followed as written for the first time but i didn't use the hot sausage I used mild maybe next time I will use hot or add some jalapenos..Thanks for sharing.

a family full of picky eaters! this was gone in no times and the chipolte cream sauce to die for...

To make a kid friendly version for my toddler i used regular sausage and cheddar cheese. I served them with jelly and were a big success!

These were ok...the whole family loved them. I'm giving it 4 stars b/c they are not my favorite empanadas. Sorry!

My family and I really enjoyed these they were really easy to make. I substituted turkey breakfast sausage I already had prepared from a recipe on this site. Also, I used pepper jack cheese, rea...