Breakfast Empanadas

Submitted by Stephanie S.

"I got this from an Ortega cookbook. These may be filled one day ahead and chilled in one layer on a lightly floured plate, covered. Reseal edges if necessary."

 

• Ready In: 1hr
• Ingredients: 13
• Serves: 4

ingredients

• 3 cups vegetable oil
• 2 teaspoons vegetable oil
• 2 spanish chorizo, links casings removed
• 1 onion, chopped
• 1 lb boiling potato, peeled and shredded
• 1⁄2 cup diced jalapeno
• 2 plum tomatoes, seeded and chopped
• 1⁄2 teaspoon cumin
• 1⁄4 cup finely chopped cilantro
• 1⁄3 cup grated queso blanco
• 8 frozen empanada wrappers, thawed
• 1 (16 ounce) jar salsa
• sour cream

directions

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