- 1 package (12 ouncese) Mexican pork chorizo
- 1 large red onion, chopped
- About1 cups diced roasted, peeled peppers, for example red, yellow or eco-friendly bell and poblano chiles or perhaps a combination (usually two or three whole peppers)
- 2 cloves garlic clove, finely chopped
- Salt
- 8 ounces shredded Monterey jack cheese
- 8 ounces shredded mozzarella cheese
- 2 pounds refrigerated pizza dough (for example Trader Joe's )
- 1 egg, gently beaten with two tablespoons milk
- Mexican oregano
- Coarse salt
- Frontera Salsa for serving
- Crumble the chorizo right into a large nonstick skillet. Add onion and prepare over medium stirring frequently, until sausage is cooked through, about ten minutes. Add garlic clove and prepare one minute. Drain mixture in writing toweling and go back to pan. Add some diced peppers and stir well. Awesome to 70 degrees. Season to taste with salt.
- Mix cheeses inside a large bowl. Stir in chorizo mixture to combine well.
- Heat oven to 425 levels. Divide dough into 12 equal pieces. Let rest a couple of minutes. Then, gently flour a piece surface and roll each dough piece right into a 3-inch round. Let rest about fifteen minutes. Roll again to create 5-inch models. (Let dough rest and roll again if required to obtain the right diameter.)
- Place a scant cup from the filling on a single 1 / 2 of a dough circle. Brush the advantage using the egg mixture. Then fold dough to completely enclose the filling making a half-moon-formed empanada. Firmly seal the perimeters together and employ a fork to crimp the advantage
- Place each filled empanada onto a parchment-lined baking sheet. Brush with egg mixture. Sprinkle with Mexican oregano and salt.
- Bake until golden brown, about 18 minutes. Awesome slightly on the wire rack. Serve warm with salsa.
Variation: You are able to omit the chorizo and peppers making simple Cheese Empanadas by utilizing about 6 glasses of shredded mixed cheeses.
