Make the crema.

In the bowl of a food processor, add all of the crema ingredients.

Process until you reach the desired consistency. I made my sauce very smooth.

Spoon into a bowl with a tight-fitting lid and chill while making the empanadas.

Make the empanadas.

Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil and place a wire baking rack over the baking sheet. Set aside.

Place the Doritos in the bowl of a food processor and pulse until finely ground. You can also place the chips in a zip-top bag and use a rolling pin to crush the chips to a fine meal. Set aside.

In a medium skillet over medium-high heat, saute the ground beef, onion, and green pepper until the beef is no longer pink. Use your spoon to break up any larger chunks of meat.

Drain off any fat from the skillet, return to the heat, and sprinkle the taco seasoning over the meat.

Add 1-2 tablespoons of water and stir well until all of the meat and vegetables are coated with seasonings.

Cook, stirring constantly until the liquid has evaporated, the meat is browned, and the vegetables are tender.

Remove from the heat and allow to cool to room temperature.

Meanwhile, on a lightly floured surface, roll out the pie crust to about ¼-inch thickness. Use a 4-inch round cookie cutter to cut circles out of the pie crusts. Reroll the scraps of dough as needed.

Repeat with remaining pie crusts to make 24 circles.

In a small bowl whisk the eggs with 2 tablespoons of water. 

In another flat, shallow bowl, place the Doritos crumbs.

Lie the crust circles flat and lightly brush the edges with the egg mixture.

Place 2 tablespoons of the meat filling and 1 heaping teaspoon of the cheese in the center and then fold the crust in half, covering the filling.

Use a fork to seal the outer edge of the empanada.

With a pastry brush, brush the egg mixture on both sides of the empanada and press it into the Doritos crumbs, pressing to make them adhere. Do both sides and then place them on the wire rack.

Spray both sides with cooking spray.

Repeat with the remaining pie crusts and filling.

Bake in the preheated oven for 15 minutes, turn them over, and bake for an additional 10 minutes until browned and crisp.

Remove from the oven and serve hot with the chilled avocado lime crema.