FOOD REFERENCE WEBSITE

The FoodReference Website - Recipe Section
Cookbook, modern, classic, & historic recipes; restaurant & professional chefs recipes & tips

  Home  |   Articles & Features  |   Facts & Trivia  |   Cooking Tips  |   RECIPES  |   Quotes  |   Who's Who  |   Food Videos  |   Today in Food History  |   Trivia Quizzes  |   Crosswords  |   Poems & Humor  |   Cookbooks  |   Food Posters  |   Marketplace  |   Magazines  |   Key West  |   Gourmet Tours  |   Cooking Schools  |   Festivals & Shows  |

You are here >  HomeRecipes >  

 Breakfast Recipes pg 3 >  Tex Mex Turnovers >

Next Recipe

 

 

RELATED SECTIONS

~ Recipe Contests
~ Cooking Tips
~ Cookbook Reviews
~ Food Festivals

Food Videos

 

 

3 Young Chefs 2

Click on the
3 Young Chefs
Cooking Schools,
Culinary Schools, Hospitality, Travel & Tourism Schools

 

 

Bookmark and Share 

 

TEX-MEX TURNOVERS

Makes 8 servings

8oz. Chorizo
1/4 cup green onions, sliced
1 15-ounce can black beans, rinsed and drained
1 chipotle pepper in adobo sauce, finely chopped
2 10-ounce packages refrigerated pizza dough
2-2/3 cups Wisconsin Manchego cheese, shredded
Nonstick cooking spray, as needed
1 cup (4 ounces) Wisconsin Cotija cheese, shredded

Ranchero Sauce:
1 Tbsp. olive oil
1/4 cup green onions, sliced
1 clove garlic, crushed
1 can (14.5 ounce) diced tomatoes
1 chipotle pepper in adobo sauce, finely chopped
1 tsp. sugar
1/4 tsp. dried oregano, crushed
1/4 tsp. ground cumin
2 tsp. cornstarch
1 tsp. cold water
 

Cooking Directions
Preheat oven to 400°F.

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.

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.

Brush turnovers with water. Bake in preheated over for 15 minutes or until golden. Serve with Ranchero Sauce and sprinkle with Cotija cheese.

Ranchero Sauce Directions:
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.

Serving Suggestions
As featured at the 2004 International Association Culinary Professionals breakfast. Chorizo is a highly seasoned, coarsely ground pork sausage that is widely used in t Mexican and Spanish cooking. Look for it in speciality grocery store or some large supermarkets.


Recipe and photo courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com

 

 

  Breakfast Recipes pg 3  |   Red Berry Breakfast Risotto  |   Red Flannel Hash  |   SAUSAGE (Breakfast) RECIPES >>>  |   Scrapple (1896)  |   Scrapple, Old Fashioned  |   Scrapple  |   Shrimpy Rice Brunch Bake  |   Skillet Pork Hash  |   Souffle, Crusty Ham & Cheese  |   Souffle, Mini Ham & Mushroom  |   Spring Breakfast Roll  |   Tex Mex Turnovers  |   Voyageurs Breakfast Banquet  |   Waffles (1896)  |   Waffle Topping, Avocado & Fruit  |   Waffles, Nutty Sweet Potato Waffles  |   Waffles, Raised Walnut Waffles  |   Waffles, Hazelnut Waffles  |   Waffles, California Apricot Pecan  |   Waffles, Low Fat California Apricot  |   Waffles, Virginia Waffles (1896)  |

  Home  |   RECIPES  |   Cooking Tips  |   About & Contact  |   Food Links  |


Please feel free to link to any pages of FoodReference.com from your website.
No permission is necessary to link to our pages.

For permission to use any of the content on FoodReference.com please contact:  james@foodreference.com

All contents of this website are copyright © 1990--2010 James T. Ehler and www.FoodReference.com  unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.


 

 

 

 

Get a Free Trail issue
SAVEUR
SAVEUR
The award-winning magazine that celebrates the people, places and rituals that establish culinary traditions.