- 1 (3 ounce) package cream cheese, softened
- 3/4 cup shredded Mexican-style four-cheese blend
- 1/4 cup Archer Farms™ Roasted Tomatillo Salsa
- 2 (7.5 ounce) packages refrigerated buttermilk biscuits
- 1 tablespoon milk
- 1/4 teaspoon Archer Farms™ spicy southwest table salt
- Heat oven to 400 degrees F. Grease baking sheet or spray with cooking spray.
- Stir together cream cheese, shredded cheese and salsa for filling.
- Press each biscuit into a 4-inch round. Place about 1 rounded teaspoon filling on center of each round; fold dough over filling. Press edges to seal and crimp with a fork. Brush milk over biscuits and sprinkle with spicy salt. Place empanadas on prepared baking sheet.
- Bake 10 to 13 minutes or until light golden brown. Serve warm with additional salsa for dipping.