Chorizo Empanadas

My wonderful and utterly amazing life-saving friend Ruben brought me a wonderful little gift a couple of weeks ago.  FIVE.. that's right 5... pounds of the most delicious ground Mexican chorizo I have ever had!  (I so owe him some vanilla bean sugar cookies!)  For those of you that follow me pretty regularly, you might remember me speaking of this chorizo and how it has made me a chorizo snob.  No other chorizo I can find matches it... not even close!  So, you can imagine my surprise and complete joy when he handed me, not just one, but 5.. count them... 1..2..3..4...5... FIVE POUNDS OF CHORIZO!!! HAHAHAHAHAHAHA!!!!

Anyway, now my dilemma is, how to use it. (and of course, how not to use it so it will last)  My first idea:  Chorizo empanadas.  I made empanadas for the first time, just shortly after starting my blog started and I've been wanting to make more... I just love those little pockets filled with meat!  And speaking of meat filling..... Oh yea.. the filling... spicy, creamy, flavorful... enough said!

Chorizo Empanadas
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
3/4 lbs. ground chorizo
1/4 sweet onion, finely chopped
1 jalapeno, seeded and finely chopped
1/2 sweet red pepper, finely chopped
1 1/2 Tablespoons cream cheese
1/4-1/2 cup shredded Mexican cheese blend
1 package pie crust (containing 2 shells)
1-2 Tablespoon unsalted butter, melted

Directions:
In a skillet, over medium heat, add the chorizo.  Cook, stirring occasionally, until cooked all the way through, about 5-10 minutes.  Remove with slotted spoon onto a paper towel lined plate.  Remove all but 1 Tablespoon of the grease and add the onion (reduce temp to medium low if needed).  Cook onions until translucent and tender, about 10 minutes.  Add the jalapeno and sweet pepper and cook another 4 minutes.  Return the chorizo to the pan and stir in the cream cheese until it's melted.  Remove from heat and stir in shredded cheese.  Remove from heat.

Unroll pie crust shells and cut out rounds, using a 3 or 4-inch cookie cutter.  Re-roll dough as needed.  Repeat procedure with remaining pie crusts.  Arrange 1 round on a clean surface and brush the edges lightly with water.  Drop a heaping tablespoon full of the filling onto the rounds and fold the dough over the filling, pressing the edges with a fork to seal.  Repeat with remaining rounds and chorizo mixture.  Brush with melted butter.

Bake at 400 degrees for 9-11 minutes or until lightly browned.  Remove from oven and allow to cool for at least 5 minutes before cutting into them (filling will be hot).  Enjoy!

One Year Ago:  Creamy Lime Guacamole
Two Years Ago:  Oatmeal Chocolate Chip Cookies