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Kids’ Maspanadas Beef Empanadas + Snack: Apple “Nachos” with PB Chocolate Sauce

Empanadas—Latin American meat pies—are perfectly portable and great fuel for kiddos at home, school, and beyond! These heat-and-eat hand pies are filled with gently seasoned beef and vegetables, and baked to golden perfection. Serve them with chips and salsa, carrots, and orange slices for a tasty meal. But what about snacktime? We’ve included all the fixins for irresistible apple “nachos!” You’ll drizzle a pile of juicy sliced apples with a peanut butter-swirled chocolate sauce and tangy yogurt. Sprinkle with chocolate chips, then watch them get gobbled up (or stash in the fridge and serve later). Yup, we’re thinking outside the lunchbox! This recipe is designed to provide lunch and snack components for multiple days. For each lunch and snack meal, 3 servings and 6 servings are provided for a 2 person and 4 person box respectively. Nutrition information under the Nutrition Values section below is for the lunch portion. The following nutrition information is for 1 serving of the snack meal: Calories: 350, Fat: 17g, Sat. Fat: 8g, Chol: 10mg, Sodium: 45mg, Carbs: 44g, Fiber: 6g, Sugar: 34g, Protein: 4g. Download the nutrition labels to see final nutrition information for both lunch and snack components.

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Calorie Smart Easy Prep Quick New lunches dinners Lunch + Snacks
Prep: 20 mins
Cook: 5 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 maspanadas beef empanadas
  • 1.5 oz blue corn tortilla chips
  • 12 oz pico de gallo
  • 6 oz carrots
  • 1 orange
  • 1 apple
  • 1 granny smith apple
  • 1.15 oz peanut butter
  • 2 tbsp yogurt
  • 3 oz semisweet chocolate chips
  • 2 tsp honey
  • 1 tbsp butter
  • salt
  • 2 maspanadas beef empanadas
  • 3 oz blue corn tortilla chips
  • 24 oz pico de gallo
  • 12 oz carrots
  • 2 oranges
  • 2 apples
  • 2 granny smith apples
  • 2.3 oz peanut butter
  • 4 tbsp yogurt
  • 6 oz semisweet chocolate chips
  • 4 tsp honey
  • 2 tbsp butter
  • salt

Instructions

  1. • Wash and dry produce.
    • Halve orange; slice widthwise into ½-inch-thick half-moons. Trim,
    peel, and cut carrots into sticks (like fries; ours were 3 inches
    long and 1⁄3 inch thick).
  2. • Working in batches if necessary, place empanadas on a large
    plate in a single layer. Cover with a damp paper towel. Microwave
    until warmed through, 1½-2 minutes. Carefully remove.
    • AIR FRYER ALTERNATIVE: Working in batches if necessary, coat
    an air fryer basket with cooking spray; arrange empanadas in
    a single layer in basket. Coat tops with cooking spray. Air fry
    at 375 degrees until golden brown, turning halfway through,
    10-12 minutes.
  3. • To serve: Divide empanadas between plates. Serve with tortilla
    chips, pico de gallo, carrots, and orange slices on the side.
    • To stash: Let empanadas cool completely. Refrigerate
    empanadas, tortilla chips, pico de gallo, carrots, and orange slices
    in separate containers and pack as desired!
  4. • Halve, core, and thinly slice apples.
    • Place peanut butter, honey, half the chocolate chips, and 1 TBSP
    butter (2 TBSP for 6 servings) in a medium microwave-safe bowl;
    cover with plastic wrap. Microwave until peanut butter is softened
    and chocolate chips are melted, 30-45 seconds. Add a pinch of
    salt. Whisk until smooth and combined.
    • In a small bowl, combine yogurt and 1 tsp water (1½ tsp for 6)
    until smooth.
    • Fan out apple slices on a large parchment-lined plate (it’s OK if
    they overlap!). Drizzle with as much PB-chocolate sauce and
    yogurt as you like (it’s normal for the chocolate sauce to harden
    slightly as it cools). Sprinkle remaining chocolate chips over top
    and serve.