Sonoran Breakfast Empanadas

Menu Part: 
Entree
Cuisine Type: 
Latin
Serves: 
30 servings (2 empanadas each)

These breakfast empanadas feature chorizo sausage, Idaho potatoes, green chili peppers and cheddar cheese.

Ingredients

2 lbs. chorizo sausage
16 oz. whole eggs with citric acid
2 sprays Pam cooking spray
1 lb. Idaho potatoes, pre-peeled, fresh, shredded
8 oz. green chili peppers, diced, drained
12 oz. mild cheddar cheese, shredded
4 puff pastry sheets, frozen
3 oz. egg wash

Steps

1. Cook chorizo thoroughly and drain liquid entirely from sausage. Chill to 40°F.

2. Scramble eggs on nonstick cooking surface and cook thoroughly. Remove eggs and chill to 40°F.

3. In mixing bowl, add chilled sausage and eggs. Add shredded potatoes, diced green chilies and cheddar cheese.

4. Defrost puff pastry sheets. Cut each puff pastry sheet into 15 equal squares.

5. Fill each square with egg filling. Fold over one half of puff pastry to form triangle.

6. Seal empanada using fork. Brush each empanada with egg wash and place on sheet pan lined with parchment paper and bake at 375°F until product is golden brown.

Recipe by Idaho Potato Commission

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources