CHORIZO QUESO EMPANADAS
CHORIZO QUESO EMPANADAS

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

  1. To make EMPANADAS: Combine chorizo sausage, RO*TEL QUESO, Ro*Tel® Diced Tomatoes & Green Chilies and chipotle in a bowl.

  2. Whisk eggs and water in small bowl until combined.

  3. Unroll pie dough; cut into 3-1/2-inch circles.

  4. Place 1 tablespoon chorizo mixture in center of each dough circle.

  5. Brush edges of dough with egg wash. Fold in half; press edges with a fork to seal.

  6. Repeat, making 72 empanadas.

  7. Cover and store in freezer until service.

  8. To make AVOCADO LIME CREMA: In a Robot Coupe, process Greek yogurt, avocados and lime juice until smooth.

  9. Refrigerate until service.

  10. To make ONE PORTION: Fry three empanadas in a deep fryer at 350°F for 5 minutes or until golden brown.

  11. Serve with 1/4 Cup Avocado Lime Crema.

  12. CHEF'S NOTE: Empanadas can be made up to two weeks in advance and stored in the freezer.

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