Spicy Chorizo Pockets Recipe

Name: Spicy Chorizo Pockets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons vegetable oil, plus more for brushing; 2 links fresh chorizo (about 6 ounces), casings removed; 1/2 teaspoon ground cumin; 1/4 cup fresh corn kernels, or frozen corn, thawed; 2 tablespoons chopped pickled jalapenos; 3/4 cup grated monterey jack cheese (about 2 ounces); 2 scallions, chopped; All-purpose flour, for dusting; 1 11 -ounce tube refrigerated French bread dough; 1 large egg

Servings: persons

2 teaspoons vegetable oil, plus more for brushing
2 links fresh chorizo (about 6 ounces), casings removed
1/2 teaspoon ground cumin
1/4 cup fresh corn kernels, or frozen corn, thawed
2 tablespoons chopped pickled jalapenos
3/4 cup grated monterey jack cheese (about 2 ounces)
2 scallions, chopped
All-purpose flour, for dusting
1 11 -ounce tube refrigerated French bread dough
1 large egg

1
Heat the vegetable oil in a medium skillet over medium-high heat.
2
Add the chorizo and cumin and cook, breaking up the meat with a wooden spoon, until browned, about 3 minutes.
3
Add the corn and jalapenos and cook, stirring, until the corn is tender, about 2 minutes; let cool completely.
4
Stir in the cheese and scallions.
5
Squeeze the mixture together with your hands to make it compact.
6
Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil.
7
On a floured surface, roll out the dough and fill the dinner pockets.
8
Step-by-step directions.
9
Place the pockets seam-side down on the prepared baking sheet.
10
Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.
11
Photograph by Andrew Purcell

158

kcal

Calories

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 10 ingredients. The key ingredients include: 2 teaspoons vegetable oil, plus more for brushing, 2 links fresh chorizo (about 6 ounces), casings removed, 1/2 teaspoon ground cumin, 1/4 cup fresh corn kernels, or frozen corn, thawed, and more.

Yes, Spicy Chorizo Pockets falls under the General 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.

Spicy Chorizo Pockets

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