Tex-Mex Turnovers Recipe

Name: Tex-Mex Turnovers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces chorizo; 1/4 cup green onions sliced; 15 ounces black beans rinsed and drained, canned; 1 chipotle chile in adobo sauce finely chopped; nonstick cooking spray as needed; 20 ounces refrigerated pizza dough 2 10-oz packages; 2 2/3 cups manchego cheese Wisconsin, shredded; 1 cup cotija cheese Wisconsin, shredded; 1 tablespoon olive oil; 1/4 cup green onions sliced; 1 clove garlic crushed; 14 1/2 ounces diced tomatoes canned; 1 chipotle chile in adobo sauce finely chopped; 1 teaspoon sugar; 1/4 teaspoon dried oregano crushed; 1/4 teaspoon cumin; 2 teaspoons cornstarch; 1 teaspoon cold water

Servings: persons

8 ounces chorizo
1/4 cup green onions sliced
15 ounces black beans rinsed and drained, canned
1 chipotle chile in adobo sauce finely chopped
nonstick cooking spray as needed
20 ounces refrigerated pizza dough 2 10-oz packages
2 2/3 cups manchego cheese Wisconsin, shredded
1 cup cotija cheese Wisconsin, shredded
1 tablespoon olive oil
1/4 cup green onions sliced
1 clove garlic crushed
14 1/2 ounces diced tomatoes canned
1 chipotle chile in adobo sauce finely chopped
1 teaspoon sugar
1/4 teaspoon dried oregano crushed
1/4 teaspoon cumin
2 teaspoons cornstarch
1 teaspoon cold water

1
["Preheat oven to 400u00b0F.", "In a 2-quart saucepan, crumble and cook chorizo with 1/4 cup green onions over medium heat until chorizo is browned. Drain off fat and transfer to a medium bowl. Add black beans and 1 chipotle pepper to chorizo and stir to combine.", "Line 2 baking sheets with foil and spray with cooking spray. Set aside. Working with 1 package of pizza dough at a time, unroll pizza dough. On a lightly floured surface, pat dough to a 15""x 10"" rectangle. Cut dough into quarters, making 4 rectangles. Place about 1/3 cup Manchego cheese on each rectangle, placing cheese on half the rectangle. Place 1/3-cup chorizo mixture on top of each mound of cheese. Brush edges of rectangle with water. Fold dough over opposite edge on rectangle. Seal edges with tine of fork. Place turnovers on prepared baking sheet. Repeat with remaining pizza dough, cheese, and chorizo mixture.", "Brush turnovers with water. Bake in preheated over for 15 minutes or until golden. Serve with Ranchero Sauce (instructions follow) and sprinkle with Cotija cheese.", "Ranchero Sauce Directions:
2
In a medium saucepan, heat olive oil. Cook 1/4 cup green onions and 1 clove garlic until onion is tender. Stir in tomatoes, 1 chipotle chile pepper, sugar, oregano, and cumin and bring to a boil. Reduce heat and simmer, uncovered for 10 minutes or until most of the liquid has evaporated. In a small bowl, blend cornstarch and 1 tsp water together; add to mixture in saucepan and bring to a boil. Cook and stir for two minutes more."]

638

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 18 ingredients. The key ingredients include: 8 ounces chorizo, 1/4 cup green onions sliced, 15 ounces black beans rinsed and drained, canned, 1 chipotle chile in adobo sauce finely chopped, and more.

Yes, Tex-Mex Turnovers 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.

Tex-Mex Turnovers

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