BREAKFAST EMPANADAS
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.
Provided by mommyoffour
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 1683.2, Fat 171.7, SaturatedFat 23.6, Cholesterol 12.5, Sodium 929.7, Carbohydrate 35.5, Fiber 5.2, Sugar 7.2, Protein 8.2
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