Breakfast Empanadas With Chipotle Cream Recipes

BREAKFAST EMPANADAS WITH CHIPOTLE CREAM

Steps:

• Preheat oven to 350ºF.
• Spray a cookie sheet with vegetable oil cooking spray; set aside.
• In a large skillet, over medium-high heat, cook sausage, crumbling into small pieces. Once cooked through, drain fat. Add 8 oz. cream cheese to sausage and stir until melted. Add tomatoes, cumin, salt, pepper and garlic powder. Stir to combine.
• Open can of biscuits; separate each biscuit into 2 halves. Flatten each half with your hands to make larger. Spoon a heaping tablespoon of sausage mixture onto center of each biscuit; fold biscuit in half and seal by pressing edges together. Place on prepared baking sheet and brush with beaten egg.
• Bake 15 minutes. Remove from oven and allow to cool slightly before serving with Chipotle Cream.
• Chipotle Cream
• In a small saucepan, combine 4 oz. cream cheese, sour cream, chipotle peppers and garlic salt. Cook over medium heat until cream cheese is melted and all ingredients are combined.

RWOP FINALIST: BREAKFAST EMPANADAS WITH CHIPOTLE CREAM

Steps:

• Preheat oven to 350 degrees F.
• Spray a cookie sheet with vegetable oil cooking spray; set aside.
• In a large skillet, over medium-high heat, cook sausage, crumbling into small pieces. Once cooked through, drain fat. Add 8 oz. cream cheese to sausage and stir until melted. Add tomatoes, cumin, salt, pepper and garlic powder. Stir to combine.
• Open can of biscuits; separate each biscuit into 2 halves. Flatten each half with your hands to make larger. Spoon a heaping tablespoon of sausage mixture onto center of each biscuit; fold biscuit in half and seal by pressing edges together. Place on prepared baking sheet and brush with beaten egg.
• Bake 15 minutes. Remove from oven and allow to cool slightly before serving with Chipotle Cream.
• Chipotle Cream: In a small saucepan, combine 4 oz. cream cheese, sour cream, chipotle peppers and garlic salt. Cook over medium heat until cream cheese is melted and all ingredients are combined.

BREAKFAST EMPAñADAS

Steps:

• Heat 2 teaspoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chorizo and onion, stirring, until onion is softened. Add potatoes with salt and pepper to taste and cook, covered, stirring occasionally, until potatoes begin to turn golden brown, about 6 minutes. Stir in jalapeños, tomatoes, and cumin and cook, uncovered, stirring occasionally, until potatoes are tender and golden brown, about 6 minutes. Transfer to a bowl and cool completely. Stir in cilantro, cheese, and salt and pepper to taste.
• Roll out each empanada wrapper into a 6-inch round on a lightly floured surface. Put about 1/3 cup filling in center of each wrapper and form filling into a log. Moisten wrapper edges with a finger dipped in water and fold each wrapper over filling to form a half-moon. Press down around filling to force out air and seal by pressing edges together firmly with a fork.
• Heat remaining 3 cups oil in a deep 12-inch skillet over moderate heat until hot but not smoking, then fry empanadas in 3 batches, gently turning, until golden brown, about 3 minutes. Transfer empanadas to paper towels to drain.

BREAKFAST EMPANADAS

Steps:

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

RWOP FINALIST: BREAKFAST EMPANADAS WITH CHIPOTLE CREAM

Steps:

• Preheat oven to 350 degrees F.
• Spray a cookie sheet with vegetable oil cooking spray; set aside.
• In a large skillet, over medium-high heat, cook sausage, crumbling into small pieces. Once cooked through, drain fat. Add 8 oz. cream cheese to sausage and stir until melted. Add tomatoes, cumin, salt, pepper and garlic powder. Stir to combine.
• Open can of biscuits; separate each biscuit into 2 halves. Flatten each half with your hands to make larger. Spoon a heaping tablespoon of sausage mixture onto center of each biscuit; fold biscuit in half and seal by pressing edges together. Place on prepared baking sheet and brush with beaten egg.
• Bake 15 minutes. Remove from oven and allow to cool slightly before serving with Chipotle Cream.
• Chipotle Cream: In a small saucepan, combine 4 oz. cream cheese, sour cream, chipotle peppers and garlic salt. Cook over medium heat until cream cheese is melted and all ingredients are combined.

PORK PICADILLO EMPAñADAS WITH CHIPOTLE SALSA

Steps:

• For filling:
• Heat oil in large nonstick skillet over medium-high heat. Add pork, serrano chili, chili powder, cumin, cinnamon and allspice to skillet and stir 3 minutes. Add raisins and lime juice; boil until almost all liquid evaporates, about 1 minute. Remove from heat. Mix in almonds and sour cream. Season with salt and pepper. Cool.
• For dough:
• Butter 2 large baking sheets. Mix flour, Masa Harina, baking powder and salt in large bowl. Stir in melted butter. Whisk water and 1 egg in small bowl to blend. Add to flour mixture; knead in bowl until smooth pliable dough forms, about 2 minutes. Working with half of dough at a time, roll out on floured surface to 1/8-inch thickness. Using 3 3/4-inch-diameter biscuit cutter, cut out rounds. Reroll scraps and cut out additional rounds for a total of 12 rounds per dough half.
• Whish remaining egg in small bowl to blend. Place 1 tablespoon filling in center of each dough round. Lightly brush edges with egg. Fold dough over, pressing edges with fork to seal. Place on prepared baking sheets. (Can be made 1 day ahead. Cover with plastic wrap; chill.)
• Preheat oven to 375°F. Brush empanadas with beaten egg. Bake until light golden brown, about 25 minutes. Serve with Chipotle Salsa and sour cream.

BREAKFAST EMPANADAS WITH CHIPOTLE CREAM

Steps:

• PREHEAT oven to 350 degrees F.SPRAY a cookie sheet with vegetable oil cooking spray; set aside.IN a large skillet, over medium-high heat, cook sausage, crumbling into small pieces. Once cooked through, drain fat. Add 8 oz. cream cheese to sausage and stir until melted. Add tomatoes, cumin, salt, pepper and garlic powder. Stir to combine.OPEN can of biscuits; separate each biscuit into 2 halves. Flatten each half with your hands to make larger. Spoon a heaping tablespoon of sausage mixture onto center of each biscuit; fold biscuit in half and seal by pressing edges together. Place on prepared baking sheet and brush with beaten egg.BAKE 15 minutes. Remove from oven and allow to cool slightly before serving with Chipotle Cream.
• Chipotle Cream.
• IN a small saucepan, combine 4 oz. cream cheese, sour cream, chipotle peppers and garlic salt. Cook over medium heat until cream cheese is melted and all ingredients are combined.