Wagyu Chorizo Empanadas with Roasted Poblano Crema
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!
4 oz. Jack Cheese ( grated )
3 Medium Yukon Gold Potatoes ( diced small )
1 Egg ( for egg wash )
Freshly Ground Black Pepper
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