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."
 
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Ready In:
1hr
Ingredients:
13
Serves:
4
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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
  • 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
  • sour cream
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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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RECIPE SUBMITTED BY

<p>Hello! I am in Nebraska with three of my four children and a husband of 20 yrs.(the fourth child is in the Army stationed at Fort Bragg) I get to be a stay home mom and LOVE it.(which gives me time to look for new recipes...LOL) We like to camp, play sports,watching movies and lots more. I have a fairly large collection of recipe books, but then you can't ever have enough...right? I came across this site(recipezaar) and instantly fell in love with it. I am sooooo glad I found it.<img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg alt= /> <img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/CameraLesschef-STICKER.jpg alt= /> <br /><img src=http://i13.photobucket.com/albums/a254/Sharon123/Copyoftag300-banner.jpg border=0 alt=Susie's Banner for Newest Zaar Tag /> <br /><img src=http://i13.photobucket.com/albums/a254/Sharon123/NZT-2-AnnaciasZaarTagbanner.jpg border=0 alt=Annacia's banner for Zaar Tag /></p>
 
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