Ingredients:
Empanadas
1/2 lb chorizo
2 medium Yukon Gold potatoes, peeled and diced
1 poblano pepper, roasted, peeled, and diced
1/2 small yellow onion, diced
1 cup shredded Monterey Jack cheese
1/2 tsp ground cumin
12 empanada dough discs
1 egg, beaten
Salt and pepper
Chipotle Olive Oil Crema
1/2 cup sour cream
2 tbsp mayonnaise
2 tbsp Olive Us Chipotle Infused Olive Oil
1 tbsp Olive Us Key Lime White Balsamic
1 garlic clove, grated
1/2 tsp smoked paprika
1/4 tsp cumin
Salt to taste
Instructions:
Boil potatoes for 8 minutes until fork-tender and drain. Brown chorizo in a skillet over medium heat, then add onion and cook until softened. Stir in potatoes, poblano, and cumin. Season to taste, cool slightly, and fold in cheese.
Preheat oven to 400°F. Place about 2 tablespoons of filling in each dough disc. Fold, seal edges with a fork, and brush with beaten egg. Make a small slit on top to allow steam to release. Bake on a parchment-lined baking sheet for 20 – 25 minutes, until golden.
Whisk sour cream, mayonnaise, Chipotle Infused Olive Oil, Key Lime White Balsamic, garlic, paprika, cumin, and salt until smooth. Chill until empanadas are ready.
Serve empanadas warm with chipotle crema for dipping. Enjoy!