Ingredients
For the empanadas
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½ lb chorizo
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2 medium Yukon Gold potatoes, peeled and diced
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1 poblano pepper, roasted, peeled, and diced
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½ small yellow onion, diced
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1 cup shredded Monterey Jack cheese
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½ tsp ground cumin
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12 empanada dough discs
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1 egg, beaten
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Salt and pepper to taste
For the Chipotle Olive Oil Crema
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½ cup sour cream
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2 tbsp mayonnaise
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2 tbsp The Anointed Olive Chipotle Infused Olive Oil
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1 tbsp The Anointed Olive Key Lime White Balsamic
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1 garlic clove, grated
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½ tsp smoked paprika
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¼ tsp ground cumin
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Salt to taste
Instructions
Prepare the empanada filling
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Bring a pot of water to a boil. Add the diced Yukon Gold potatoes and cook for approximately 8 minutes, or until fork-tender. Drain and set aside.
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In a skillet over medium heat, brown the chorizo until fully cooked. Add the diced onion and sauté until softened.
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Stir in the cooked potatoes, roasted poblano pepper, and ground cumin. Season with salt and pepper to taste.
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Remove from the heat and allow the mixture to cool slightly before folding in the shredded Monterey Jack cheese.
Assemble and bake
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Preheat your oven to 400°F and line a baking sheet with parchment paper.
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Place approximately 2 tablespoons of filling in the center of each empanada dough disc.
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Fold each disc in half, creating a half-moon shape. Press the edges together and seal with a fork.
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Brush the tops with beaten egg and cut a small slit in each empanada to allow steam to escape.
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Arrange on the prepared baking sheet and bake for 20–25 minutes, or until beautifully golden brown.
Make the Chipotle Olive Oil Crema
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In a small bowl, whisk together the sour cream, mayonnaise, Chipotle Infused Olive Oil, Key Lime White Balsamic, grated garlic, smoked paprika, cumin, and salt until smooth and creamy.
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Refrigerate until ready to serve, allowing the flavors to blend.
Serve and enjoy!
Serve the empanadas warm with a generous helping of Chipotle Olive Oil Crema on the side for dipping.
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