Tex-mex Turnovers

Pork
18Ingredients
Calories
45Minutes

Ingredients

  • 8 ounces chorizo
  • 1/4 cup green onions (Sliced)
  • 15 ounces black beans (Rinsed and Drained)
  • 1 chipotle chile in adobo sauce (Finely Chopped)
  • 20 ounces refrigerated pizza dough
  • 2 2/3 cups manchego cheese (Wisonsin, Shredded)
  • nonstick cooking spray (as Needed)
  • 1 cup cotija cheese (Wisonsin, Shredded)
  • 1 tablespoon olive oil
  • 1/4 cup green onions (Sliced)
  • 1 clove garlic (Crushed)
  • 14 1/2 ounces diced tomatoes
  • 1 chipotle chile in adobo sauce (Finely Chopped)
  • 1 teaspoon sugar
  • 1/4 teaspoon dried oregano (Crushed)
  • 1/4 teaspoon cumin
  • 2 teaspoons cornstarch
  • 1 teaspoon cold water

Directions

  1. Preheat oven to 400°F.
  2. In a 2-quart saucepan, crumble and cook chorizo with green onions over medium heat until chorizo is browned. Drain off fat and transfer to a medium bowl. Add black beans and 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”x10” 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 the remaining pizza dough. 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 and sprinkle with Cotija cheese.
  5. In a medium saucepan, heat olive oil. Cook green onion and garlic until onion is tender. Stir in tomatoes, 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 water together; add to mixture in saucepan and bring to a boil. Cook and stir for two minutes more.
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