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Tex-Mex Turnovers



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Times:

25 minutes prep, 20 minutes cook

Ingredients:

8 oz chorizo
1/4 cup green onions, sliced
1 15-oz can black beans, rinsed and drained
1 chipotle chile in adobo sauce, finely chopped
2 10-oz packages refrigerated pizza dough
2 2/3 cups Wisonsin Manchego cheese, shredded
Nonstick cooking spray, as needed
1 cup Wisonsin Cotija cheese, shredded

Ranchereo Sauce

1 tablespoon olive oil
1/4 cup green onions, sliced
1 clove garlic, crushed
1 14 1/2-oz can diced tomatoes
1 chipotle chile in adobo sauce, finely chopped
1 teaspoon sugar
1/4 teaspoon dried oregano, crushed
1/4 teaspoon cumin
2 teaspoon cornstarch
1 teaspoon cold water

Cooking Directions:


Preheat oven to 400°F.

In a 2-quart saucepan, crumble and cook chorizo with green onions over medium heat until chorizo is browned. Drain off fat and transfer to a medium bowl. Add black beans and chipotle pepper to chorizo and stir to combine.

Line 2 baking sheets with foil and spray with cooking spray. Set aside. Working with 1 package of pizza dough at a time, unroll pizza dough. On a lightly floured surface, pat dough to a 15”x10” rectangle. Cut dough into quarters, making 4 rectangles. Place about 1/3 cup Manchego cheese on each rectangle, placing cheese on half the rectangle. Place 1/3-cup chorizo mixture on top of each mound of cheese. Brush edges of rectangle with water. Fold dough over opposite edge on rectangle. Seal edges with tine of fork. Place turnovers on prepared baking sheet. Repeat with the remaining pizza dough. Repeat with remaining pizza dough, cheese, and chorizo mixture.

Brush turnovers with water. Bake in preheated over for 15 minutes or until golden. Serve with Ranchero Sauce and sprinkle with Cotija cheese.

Makes 8 servings

Ranchero Sauce Directions:
In a medium saucepan, heat olive oil. Cook green onion and garlic until onion is tender. Stir in tomatoes, pepper, sugar, oregano, and cumin and bring to a boil. Reduce heat and simmer, uncovered for 10 minutes or until most of the liquid has evaporated. In a small bowl, blend cornstarch and water together; add to mixture in saucepan and bring to a boil. Cook and stir for two minutes more.

Serving Suggestions:

As featured at the 2004 International Association Culinary Professionals breakfast. Chorizo is a highly seasoned, coarsely ground pork sausage that is widely used in Mexican and Spanish cooking. Look for it in speciality grocery store or some large supermarkets.
Serve for breakfast or as part of a brunch buffet with Chiaquiles With Ham, Ham and Green Chile Bite Size Quiche, and fresh fruit.

Nutrition:


This recipe provided courtesy of porkbeinspired.com.

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