Breakfast Empanadas Recipe

Name: Breakfast Empanadas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 cup diced jalapeno; 2 plum tomatoes, seeded and chopped; 1/2 teaspoon cumin; 1/4 cup finely chopped cilantro; 1/3 cup grated queso blanco; 8 frozen empanada wrappers, thawed; 1 (16 ounce) jar salsa; sour cream

Servings: persons

3 cups vegetable oil
2 teaspoons vegetable oil
2 spanish chorizo, links casings removed
1 onion, chopped
1 lb boiling potato, peeled and shredded
1/2 cup diced jalapeno
2 plum tomatoes, seeded and chopped
1/2 teaspoon cumin
1/4 cup finely chopped cilantro
1/3 cup grated queso blanco
8 frozen empanada wrappers, thawed
1 (16 ounce) jar salsa
sour cream

1
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.
2
Add potatoes and salt and pepper.
3
Cook, covered, stirring occasionally until potatoes begin to turn golden brown, about 6 minutes.
4
Stir in jalapenos, tomatoes and cumin.
5
Transfer to a bowl and cool completely.
6
Stir in cilantro, cheese and additional salt and pepper to taste.
7
Roll out each empanada wrapper into a 6 inch round on a floured surface.
8
Put about 1/3 cup filling in center of each wrapper and form filling into a log.
9
Moisten wrapper edges with a finger dipped in water.
10
Fold each wrapper over filling to form a half moon.
11
Press down around filling to force out air.
12
Seal by pressing edges together firmly with a fork.
13
Heat remaining 3 cups oil in a deep 12 inch skillet over moderate heat until hot but not smoking.
14
Fry empanadas in 3 batches, gently turning,until golden brown, about 3 minutes.
15
Transfer empanadas to paper towels to drain.
16
Serve with salsa and sour cream, if desired.

1725

kcal

Calories

183

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cups vegetable oil, 2 teaspoons vegetable oil, 2 spanish chorizo, links casings removed, 1 onion, chopped, and more.

Yes, Breakfast Empanadas falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Breakfast Empanadas

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