Breakfast Empanadas With Chipotle Cream Recipes

LIGHT BREAKFAST EMPANADAS

Steps:

• Boil corn, then cut kernels off.
• Puree corn with water in food processor.
• Combine pureed corn and cornflour until blended. Roll into a ball and wrap in wax paper. Allow to rest at room temperature for at least 15 minutes.
• Heat nonstick pan to medium temperature.
• Scramble egg whites, cut prepared sausage links into small pieces, and set aside to cool slightly. NOTE: hot insides in an empanada could cause the crust to break apart.
• Cut dough into 4 equal pieces, and roll each into a ball.
• If not using a tortilla press, use a rolling pin to roll each ball into a tortilla shape and thickness. Apply additional cornflour as needed to prevent sticking.
• If using a tortilla press, flatten one ball by hand while trying to retain a disc shape. Place between two sheets of wax paper in the tortilla press with a generous dusting of cornflour to prevent sticking. Press together just long enough to lock the handle. NOTE: don't lean on the tortilla press or hold it excessively long, or the tortilla could break up.
• If using a tortilla press, peel off one sheet of wax paper, but keep the other one on.
• Wet the perimeter of the tortilla with water.
• Fill 1/2 of the tortilla with 1/4 of the egg, sausage, and cheese. Fold the tortilla half over and peel off the wax paper.
• Pinch the edges together. Press along the fold with a fork if desired.
• Cook empanada in a pan with light butter, turning when browned. Repeat for remaining dough.
• Serve with salsa and guacamole if desired.

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.