Breakfast Empanadas With Chipotle Cream Recipes

BREAKFAST EMPANADAS

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.