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Tex-mex Turnovers

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Tex-mex Turnovers

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As featured at the 2004 International Association Culinary Professionals breakfast. Chorizo is a highly seasoned, coarsely ground pork sausage that is widely used in Mexican and Spanish cooking. Look for it in specialty grocery stores or some large supermarkets. Serve for breakfast or as part of a brunch buffet with Chilaquiles With Ham, Ham and Green Chile Bite Size Quiche, and fresh fruit.


  • 8 oz. chorizo
  • 1/4 cup green onions (sliced)
  • 15 oz. black beans (rinsed and drained, canned)
  • 1 chipotle chile in adobo sauce (finely chopped)
  • nonstick cooking spray (as needed)
  • 20 oz. refrigerated pizza dough (2 10-oz packages)
  • 2 2/3 cups manchego cheese (Wisconsin, shredded)
  • 1 cup cotija cheese (Wisconsin, shredded)
  • 1 Tbsp. olive oil
  • 1/4 cup green onions (sliced)
  • 1 clove garlic (crushed)
  • 14.5 oz. diced tomatoes (canned)
  • 1 chipotle chile in adobo sauce (finely chopped)
  • 1 tsp. sugar
  • 1/4 tsp. dried oregano (crushed)
  • 1/4 tsp. cumin
  • 2 tsp. cornstarch
  • 1 tsp. cold water
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    1. Preheat oven to 400°F.
    2. In a 2-quart saucepan, crumble and cook chorizo with 1/4 cup green onions over medium heat until chorizo is browned. Drain off fat and transfer to a medium bowl. Add black beans and 1 chipotle pepper to chorizo and stir to combine.
    3. Line 2 baking sheets with foil and spray with cooking spray. Set aside. Working with 1 package of pizza dough at a time, unroll pizza dough. On a lightly floured surface, pat dough to a 15”x 10” rectangle. Cut dough into quarters, making 4 rectangles. Place about 1/3 cup Manchego cheese on each rectangle, placing cheese on half the rectangle. Place 1/3-cup chorizo mixture on top of each mound of cheese. Brush edges of rectangle with water. Fold dough over opposite edge on rectangle. Seal edges with tine of fork. Place turnovers on prepared baking sheet. Repeat with remaining pizza dough, cheese, and chorizo mixture.
    4. Brush turnovers with water. Bake in preheated over for 15 minutes or until golden. Serve with Ranchero Sauce (instructions follow) and sprinkle with Cotija cheese.
    5. Ranchero Sauce Directions: In a medium saucepan, heat olive oil. Cook 1/4 cup green onions and 1 clove garlic until onion is tender. Stir in tomatoes, 1 chipotle chile pepper, sugar, oregano, and cumin and bring to a boil. Reduce heat and simmer, uncovered for 10 minutes or until most of the liquid has evaporated. In a small bowl, blend cornstarch and 1 tsp water together; add to mixture in saucepan and bring to a boil. Cook and stir for two minutes more.
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