We have been frequent diners at On The Border because my husband ADORES their empanadas. Well, as I am sure many of you on WW have realized...mexican cuisine is not the healthiest and it can be (not always) difficult to eat on plan there...but boy is it good!
I found this recipe in the December issue of the WW magazine, and altered it to our liking. If you haven't gotten this one yet, you should. It has over 60 (?) recipes for holidays not to mention regular recipes for everyday. These little finger foods were delicious! It was hard to just eat 9 of them (sounds like a lot but not really!), however after I ate my servings I was seriously full. For every three empanadas, it is only 2 points. Not bad huh?!
(Source: WW magazine December 2007)
30 wonton wrappers
1 egg, beaten
1/2 lb extra lean hamburger
1/8 cup low fat cheddar cheese
1 tbsp tomato paste
1 tbsp taco seasoning
1/2 small onion, diced
Preheat oven to 400 degrees. Spray cookie sheet with PAM. Brown hamburger and onions, drain. Add tomato paste and taco seasoning; then add cheese. Lay out wontons and fill with about 1 tbsp of filling per wonton. Wet the edges of the wonton with the egg and fold. Repeat! Bake about 8 minutes. (You will want to flip them over 1/2 way through so both sides are crispy. I forgot to do this)
Serving size: 3 empanadas = 2 POINTS