Breakfast Empanadas Recipe

Name: Breakfast Empanadas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. vegetable oil plus; 2 tsp vegetable oil; 2 x Spanish chorizo links - (spicy dry pork sausage, 6 to 8 ounce) grnd; 1 x onion minced; 1 lb boiling potatoes such as Yukon Gold peeled and shredded Salt to taste Freshly-grnd black pepper to taste; 2 x jalapenos, seeded, minced fine; 2 x plum tomatoes seeded, minced; 1/2 tsp grnd cumin; 1/4 c. finely-minced fresh cilantro; 1/3 c. grated queso blanco or possibly Monterey Jack; 8 x frzn empanada or possibly turnover wrappers thawed Bottled or possibly homemade salsa verde Lowfat sour cream

Servings: persons

3 c. vegetable oil plus
2 tsp vegetable oil
2 x Spanish chorizo links - (spicy dry pork sausage, 6 to 8 ounce) grnd
1 x onion minced
1 lb boiling potatoes such as Yukon Gold peeled and shredded Salt to taste Freshly-grnd black pepper to taste
2 x jalapenos, seeded, minced fine
2 x plum tomatoes seeded, minced
1/2 tsp grnd cumin
1/4 c. finely-minced fresh cilantro
1/3 c. grated queso blanco or possibly Monterey Jack
8 x frzn empanada or possibly turnover wrappers thawed Bottled or possibly homemade salsa verde Lowfat sour cream

1
Heat 2 tsp.
2
oil in a 12-inch nonstick skillet over moderately-high heat till warm but not smoking, then saute/fry chorizo and onion, stirring, till onion is softened.
3
Add in potatoes with salt and pepper to taste and cook, covered, stirring occasionally, till potatoes begin to turn golden, about 6 min.
4
Stir in jalapenos, tomatoes, and cumin and cook, uncovered, stirring occasionally, till potatoes are tender and golden, about 6 min.
5
Transfer to a bowl and cold completely.
6
Stir in cilantro, cheese, and salt and pepper to taste.
7
Roll out each empanada wrapper into a 6-inch round on a lightly floured surface.
8
Put about 1/3 c. filling in center of each wrapper and form filling into a log.
9
Moisten wrapper edges with a finger dipped in water and fold each wrapper over filling to create a half-moon.
10
Press down around filling to force out air and seal by pressing edges together firmly with a fork.
11
Heat remaining 3 c. oil in a deep 12-inch skillet over moderate heat till warm but not smoking, then fry empanadas in 3 batches, gently turning, till golden, about 3 min.
12
Transfer empanadas to paper towels to drain.
13
Empanadas may be filled 1 day ahead and chilled in 1 layer on a lightly floured plate, covered.
14
Reseal edges if necessary.

2111

kcal

Calories

221

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 3 c. vegetable oil plus, 2 tsp vegetable oil, 2 x Spanish chorizo links - (spicy dry pork sausage, 6 to 8 ounce) grnd, 1 x onion minced, and more.

Yes, Breakfast Empanadas Recipe 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.

That's it — enjoy your meal!

Breakfast Empanadas Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions