Yield: 24 portions
Portion Size: 3 empanadas each

Chorizo sausage, crumbled, cooked, drained 2-1/4 cups
RO*TEL QUESO (recipe at 1-1/2 cups
Ro*TelŽ Diced Tomatoes & Green Chilies, drained64144 602451-1/2 cups
Ground chipotle 2 tsp
Eggs 4 ea
Water 2 tbsp
Refrigerated pie crust dough, 9-inch 9 ea
Avocado Lime Crema
Greek yogurt or Mexican crema 4-1/2 cups
Avocados, peeled, pitted, chopped 3 ea
Lime juice, fresh 6 tbsp


  1. To make EMPANADAS: Combine chorizo sausage, RO*TEL QUESO, Ro*TelŽ Diced Tomatoes & Green Chilies and chipotle in a bowl.
  2. Whisk eggs and water in small bowl until combined.
  3. Unroll pie dough; cut into 3-1/2-inch circles.
  4. Place 1 tablespoon chorizo mixture in center of each dough circle.
  5. Brush edges of dough with egg wash. Fold in half; press edges with a fork to seal.
  6. Repeat, making 72 empanadas.
  7. Cover and store in freezer until service.
  8. To make AVOCADO LIME CREMA: In a Robot Coupe, process Greek yogurt, avocados and lime juice until smooth.
  9. Refrigerate until service.
  10. To make ONE PORTION: Fry three empanadas in a deep fryer at 350°F for 5 minutes or until golden brown.
  11. Serve with 1/4 Cup Avocado Lime Crema.
  12. CHEF'S NOTE: Empanadas can be made up to two weeks in advance and stored in the freezer.
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