Dr Pepper Cheesy Beef Empanadas

November 16, 2015

170

Empanadas filled with shredded beef, Dr Pepper glaze, and cheese.

For the empanadas
1 (1.5 lb.) beef chuck roast
1 (12 oz.) can Dr Pepper
1 teaspoon salt
1 teaspoon pepper
1 onion, chopped
3-4 cloves garlic, minced
2 (14 oz.) boxes refrigerated pie crust (4 crusts)
8 ounces pepper jack or Monterrey jack cheese, shredded
1 egg, beaten
For the Dr Pepper glaze
1 (12 oz.) can Dr Pepper
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 clove garlic, minced
1/4 teaspoon red pepper flakes
1 teaspoon chili powder
2 tablespoons cornstarch + 2 tablespoons water
Salt and pepper, to taste

Add the roast to the bowl of a slow cooker, along with one can of Dr Pepper, salt, pepper, onion, and 3-4 cloves garlic. Cover and cook on low for 6-8 hours, or until the beef shreds easily with a...
See the full directions on my site

Nutritions

Calories
465

Sodium
824mg
34% DV

Fat
24g
37% DV

Protein
17g
34% DV

Carbs
42g
14% DV

Fiber
2g
10% DV