Breakfast Empanadas

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 3
    cups vegetable oil
  • 2
    teaspoons vegetable oil
  • 2
    spanish chorizo, links casings removed
  • 1
    onion, chopped
  • 1
    lb boiling potato, peeled and shredded
  • 12
    cup diced jalapeno
  • 2
    plum tomatoes, seeded and chopped
  • 12
    teaspoon cumin
  • 14
    cup finely chopped cilantro
  • 13
    cup grated queso blanco
  • 8
    frozen empanada wrappers, thawed
  • 1
    (16 ounce) jar salsa
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DIRECTIONS

  • Heat 2 teaspoons oil in a 12 inch nonstick skillet over moderately high heat until hot but not smoking; cook chorizo and onion, stirring until onion is softened.
  • Add potatoes and salt and pepper.
  • Cook, covered, stirring occasionally until potatoes begin to turn golden brown, about 6 minutes.
  • Stir in jalapenos, tomatoes and cumin.
  • Transfer to a bowl and cool completely.
  • Stir in cilantro, cheese and additional salt and pepper to taste.
  • Roll out each empanada wrapper into a 6 inch round on a floured surface.
  • Put about 1/3 cup filling in center of each wrapper and form filling into a log.
  • Moisten wrapper edges with a finger dipped in water.
  • Fold each wrapper over filling to form a half moon.
  • Press down around filling to force out air.
  • Seal by pressing edges together firmly with a fork.
  • Heat remaining 3 cups oil in a deep 12 inch skillet over moderate heat until hot but not smoking.
  • Fry empanadas in 3 batches, gently turning,until golden brown, about 3 minutes.
  • Transfer empanadas to paper towels to drain.
  • Serve with salsa and sour cream, if desired.
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