Wagyu Chorizo Empanadas with Roasted Poblano Crema

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These delicious Wagyu chorizo empanadas are a must-try! The Fullblood Wagyu chorizo is cooked with potatoes to perfection and stuffed in the homemade empanada dough. Bake the handhelds until crisp and top with a poblano crema sauce. Try this recipe at your next party or family gathering for a delicious appetizer!

1 Package Double 8 Cattle Company Fullblood Wagyu Chorizo ( 4 links )
4 oz. Jack Cheese ( grated )
3 Medium Yukon Gold Potatoes ( diced small )
1 Egg ( for egg wash )
Kosher Salt
Freshly Ground Black Pepper
Empanada Dough:
8 oz. Cream Cheese ( softened )
8 oz. Butter ( softened )
3 cups All Purpose Flour
1 tsp. Kosher Salt
1/4 cup Cold Water
Roasted Poblano Crema:
2 cups Sour Cream
1 Lime ( juiced )
1 Large Poblano Pepper ( blackened on the grill, over a flame, or under a broiler in the oven )

PREPARING THE CHORIZO FILLING

Heat medium sauté pan over medium-high heat. Add a small amount of grapeseed oil to the pan, and let it heat up.

Remove chorizo from casings and...
See the full directions on my site

Nutritions

Calories
5479

Sodium
5979mg
249% DV

Fat
354g
546% DV

Protein
98g
197% DV

Carbs
406g
138% DV

Fiber
30g
123% DV