Hearty Breakfast Empanadas

Makes 8 servings

Ingredients:

• 1 - package (12 oz.) Premium Original Chorizo
• 1/3  - cup chopped Onion
• 2  - cups Potatoes peeled and 1/4" diced (preferably Yukon Golds)
• 1/2  - cup diced Tomato
• 1/3  - cup chopped Cilantro
• 1  - Tablespoon plus 1-1/2 teaspoon Minced Fresh Oregano
• 1/2  - teaspoon Salt
• 2-1/2  - cups shredded Pepper Jack Cheese
• 2  - unbaked Pie Crusts
• 1  - Egg beaten

Directions:

1. Add the chorizo to a skillet heated over medium heat.
2. Break it up with the back of a spoon and cook until done, about 5 minutes.
3. Add the onions and sauté for 5 more minutes, or until soft.
4. Add the potatoes, cover and cook for 15 minutes, stirring frequently.
5. Remove the skillet from the heat and transfer the potato mixture to a bowl.
6. Add the tomatoes, cilantro, oregano, salt and cheese. Mix well.
7. Cut each of the pie crusts into 4 equal pieces. Roll each piece into a 4”x6” oval.
8. Fill each oval with 1/3 cup of the filling.
9. Fold the dough over and press the edges with a fork to seal.
10. Place empanadas on a baking sheet.
11. Brush each one with the beaten egg and bake in an oven for about 10 minutes or until golden brown.

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