CHORIZO QUESO EMPANADAS
- Yield
- 24 portions
- Portion Size
- 3 empanadas
Ingredients: | Measure: |
---|---|
Chorizo sausage, crumbled, cooked, drained
|
2-1/4 cups |
RO*TEL QUESO (recipe at conagrafoodservice.com)
|
1-1/2 cups |
Ro*Tel® Diced Tomatoes & Green Chilies, drained
|
1-1/2 cups |
Ground chipotle
|
2 tsp |
Eggs
|
4 ea |
Water
|
2 tbsp |
Refrigerated pie crust dough, 9-inch
|
9 ea |
Greek yogurt or Mexican crema
|
4-1/2 cups |
Avocados, peeled, pitted, chopped
|
3 ea |
Lime juice, fresh
|
6 tbsp |
Directions
-
To make EMPANADAS: Combine chorizo sausage, RO*TEL QUESO, Ro*Tel® Diced Tomatoes & Green Chilies and chipotle in a bowl.
-
Whisk eggs and water in small bowl until combined.
-
Unroll pie dough; cut into 3-1/2-inch circles.
-
Place 1 tablespoon chorizo mixture in center of each dough circle.
-
Brush edges of dough with egg wash. Fold in half; press edges with a fork to seal.
-
Repeat, making 72 empanadas.
-
Cover and store in freezer until service.
-
To make AVOCADO LIME CREMA: In a Robot Coupe, process Greek yogurt, avocados and lime juice until smooth.
-
Refrigerate until service.
-
To make ONE PORTION: Fry three empanadas in a deep fryer at 350°F for 5 minutes or until golden brown.
-
Serve with 1/4 Cup Avocado Lime Crema.
-
CHEF'S NOTE: Empanadas can be made up to two weeks in advance and stored in the freezer.
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Carbohydrate | 35 g | 12% |
Cholesterol | 46 mg | 15% |
Total Fat | 24 g | 38% |
Iron | 0 mg | 3% |
Potassium | 98 mg | 0% |
Sodium | 668 mg | 28% |
Protein | 10 g | 19% |
Polyunsaturated Fat | 0 g | 2% |
Saturated Fat | 10 g | 48% |
Sugars | 3 g | 0% |
Dietary Fiber | 1 g | 5% |
Vitamin C | 3 mg | 5% |
Vitamin A | 245 iu | 5% |
Percent Daily Values are based on a 2,000 calorie diet