MEXICAN BREAKFAST EMPANADAS - OUTDOOR OMNIA OVEN COOKING

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: ground beef

Turkey chorizo reduces fat while maintaining flavor.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories without sacrificing taste.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with a unique flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: corn flour

Whole wheat flour adds fiber and nutrients.

In a large pan, cook the chorizo over medium heat until browned.

Add the chopped onions and jalapeños, and sauté until softened.

Stir in the hash browns and mix well.

Add the diced tomatoes, cumin, garlic powder, paprika, salt, and pepper to the pan. Stir to combine.

Add the shredded cheese and continue stirring until melted.

In a small bowl, beat the 5 eggs well. Pour them into the pan with the chorizo mixture.

Cook, stirring occasionally, until the eggs are fully set.

Remove from heat and let the filling cool slightly.

Lightly dust a cutting board or work surface with flour.

Roll out the puff pastry sheets until relatively thin.

Using an empanada press, pierogi press, round cutter, or any circular object, cut out 10 circles of dough.

Spoon a portion of the chorizo mixture onto each dough circle. Fold the dough over to form a half-moon shape. Press the edges tightly to seal; crimp if sealing by hand.

Arrange 5 empanadas on each baking rack or sheet. Brush the tops with the beaten egg.

Bake at 200°F (93°C) for 50–60 minutes, or until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens