Shrimp And Queso Fresco Empanadas With Charred Tomatillo Sauce

Name: Shrimp And Queso Fresco Empanadas With Charred Tomatillo Sauce
Ingredients: 8 ounces tomatillos, papery skin removed and rinsed well; 3 serrano chilies, seeded; 3 cloves garlic; 2 teaspoons olive oil; 4 ounces (1/2 package) cream cheese; 1 cup shredded queso fresco, divided; 3 green onions, sliced; 3 tablespoons coarsely chopped fresh cilantro; 3 tablespoons finely chopped and seeded Fresno chilies, divided; 1/2 teaspoon salt; 1/2 pound medium shrimp, peeled, deveined and finely chopped; 1/2 cup finely chopped Marcona almonds, divided; 1 teaspoon McCormick® Cumin, Ground; 1/2 teaspoon McCormick Gourmet™ Chile Pepper, Ancho; 2 packages (14.1 ounces each) refrigerated pie crusts, (4 crusts)