Quinoa Picadillo Empanadas

$11.95

Golden brown empanadas stuffed with quinoa picadillo and monterey jack cheese 3 empanadas served with a side of chimmichurri sauce.

Heat oven to 375 degrees. Remove plastic cover from container and set aside any garnishes. Heat for 15-20 minutes or until warm throughout. Garnish and serve.

flour, water, butter, monterey jack cheese, tomato, cilantro, parsley, vinegar, olive oil, quinoa, potatoes, onions, celery, raisins, carrots, vegetable broth, almonds, poblano, garlic, cumin, coriander, olive oil, salt, pepper Allergens: eggs, milk, wheat

Ingredients may change due to market availability. Please email support@cookedchicago.com if you have questions about allergies.

Calories: coming soon
Fat: coming soon
Carbohydrates: coming soon
Protein: coming soon

Nutrition facts are an estimate. At Cooked we strive to offer generous portions. Each meal is packed by hand and actual serving sizes may vary. Nutritional info may exclude marinades and brines.

Quinoa Picadillo Empanadas

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