Breakfast Empanadas Recipes

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.

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.

BREAKFAST EMPANADAS (LIGHT VERSION - 3 PT)

Steps:

• Preheat oven to 375°F.
• Saute onion in oil in a non-stick skillet over medium heat until the onion is soft.
• Add hashbrowns and spinach, saute until all the moisture is gone and the potatoes start to brown. Move to a large mixing bowl.
• Spray the non-stick skillet with butter flavored spray and heat over medium heat; add egg beaters and cook without stirring until eggs begin to set on bottom. Draw spatula across bottom of skillet to form large curds. Continue cooking until eggs are slightly thickened but still moist. (Do NOT stir constantly).
• Remove from heat and let cool, add to mixing bowl. Add bacon to bowl and stir well.
• Separate each biscuit to form a total of 16. Biscuits should be separated using the layers and be as close to even as possible. Flatten each biscuit into about a 5 inch circle.
• Spread cheese evenly over the tops of dough circles, leaving a 1/2 inch border around the edges.
• Top evenly with egg mixture.
• Fold dough circles in half over mixture, pinching edges to seal.
• Place 2 inches apart in a 15 x 10 jelly roll pan coated with Pam.
• Press sealed edges with the tines of a fork.
• Bake at 375°F 14-16 minutes until golden brown.
• Remove empanadas with a spatula onto a wire rack.
• Serve warm.
• To freeze: After baking allow empanadas to cool fulling. Place into a zip-top bag and freeze.
• To serve: From frozen, wrap empanada with a paper towel. Place on a microwave safe plate and microwave on 50% power 1-2 minutes or until the empanada is heated all the way through.

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.