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Breakfast Recipes pg 3 >  Tex Mex Turnovers


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Makes 8 servings


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



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