Breakfast Empanadas Recipe
Servings: 1
Ingredients
- 3 c. vegetable oil plus
- 2 tsp vegetable oil
- 2 x Spanish chorizo links - (spicy dry pork sausage, 6 to 8 ounce) grnd
- 1 x onion minced
- 1 lb boiling potatoes such as Yukon Gold peeled and shredded Salt to taste Freshly-grnd black pepper to taste
- 2 x jalapenos, seeded, minced fine
- 2 x plum tomatoes seeded, minced
- 1/2 tsp grnd cumin
- 1/4 c. finely-minced fresh cilantro
- 1/3 c. grated queso blanco or possibly Monterey Jack
- 8 x frzn empanada or possibly turnover wrappers thawed Bottled or possibly homemade salsa verde Lowfat sour cream
Directions
- Heat 2 tsp. oil in a 12-inch nonstick skillet over moderately-high heat till warm but not smoking, then saute/fry chorizo and onion, stirring, till onion is softened. Add in potatoes with salt and pepper to taste and cook, covered, stirring occasionally, till potatoes begin to turn golden, about 6 min. Stir in jalapenos, tomatoes, and cumin and cook, uncovered, stirring occasionally, till potatoes are tender and golden, about 6 min.
- Transfer to a bowl and cold completely. Stir in cilantro, cheese, and salt and pepper to taste. Roll out each empanada wrapper into a 6-inch round on a lightly floured surface. Put about 1/3 c. filling in center of each wrapper and form filling into a log. Moisten wrapper edges with a finger dipped in water and fold each wrapper over filling to create a half-moon. Press down around filling to force out air and seal by pressing edges together firmly with a fork.
- Heat remaining 3 c. oil in a deep 12-inch skillet over moderate heat till warm but not smoking, then fry empanadas in 3 batches, gently turning, till golden, about 3 min. Transfer empanadas to paper towels to drain. Empanadas may be filled 1 day ahead and chilled in 1 layer on a lightly floured plate, covered. Reseal edges if necessary.
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