Chorizo and Potato Fire-Roasted Empanadas
- 1 box refrigerated pie crusts sheets (set of 2)
- 3 chorizo sausage links, filling removed
- 2 cups frozen diced potatoes with pepper and onions
- 1 1/2 cups shredded Monterey jack cheese
- 1/2 cup 505SW Flame Roasted Green Chile
- 1 egg
- Salt and pepper to taste
- Sour cream and your favorite hot sauce for dipping
- Fresh cilantro for garnish
Preheat the oven to 425 degrees. In a skillet over medium-high heat, add chorizo and cook until browned and crumbled. About 5-8 minutes.
Add in the frozen potatoes and stir. Reduce heat to medium and cook until potatoes are defrosted. About 5-8 minutes more. Once everything is cooked, turn off the heat and add in the chiles and cheese. Salt and pepper to taste.
Stir until cheese is melted and 505SW Flame Roasted Green Chile is well incorporated. Turn off heat.
Let cool. While the filling is cooling, place pie crust on a cutting board. Use a large biscuit cutter or glass to make circles. Roll them out slightly and set aside. Two crusts should make about 16 empanadas. Line a baking pan with nonstick foil or spray and get ready to assemble. Place about a tablespoon-sized portion of the filling into each pie disk and fold to seal.
Use a fork to crimp edges for that empanada look. Place each empanada onto the baking sheet. Crack one egg and scramble with a splash of water. Brush egg wash on top of each empanada and bake for 10-12 minutes until the crust is nice and golden. Serve with hot sauce or sour cream and garnish with fresh cilantro. Serve immediately and enjoy!