Beef and Chorizo Low Carb Empanadas

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Ingredients

Filling

• ½ of 1 link from a (14 oz.) pkg.

  Supremo® Brand Pork Chorizo from V&V SUPREMO®

  ½ of 1 link from a (14 oz.) pkg. Supremo® Brand Pork Chorizo from V&V SUPREMO®

• ½ lb.

  ground beef (80/20)

  ½ lb. ground beef (80/20)

• ¼ tsp.

  Kosher salt

  ¼ tsp. Kosher salt

• ¼ tsp.

  ground black pepper

  ¼ tsp. ground black pepper

• 2 cups

  Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®

  2 cups Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®

• 3 Tbsp.

  cilantro, chopped

  3 Tbsp. cilantro, chopped

Empanada dough:

• 1½ cups

  almond flour

• ½ tsp.

  garlic powder

• ½ Tbsp.

  baking powder (free of aluminum)

• 2 Tbsp.

  Supremo® Brand Mexican Sour Cream from V&V SUPREMO®

• 1

  egg

• 2½ cups

  Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®

• 1

  egg beaten for egg wash

6 Steps to complete

• 1

  Preheat oven to 400° F degrees. Line baking sheet with parchment paper. Set aside.

• 2

  In a medium skillet, cook the chorizo for 2 minutes, crumbling while cooking. Add ground beef, black pepper, salt and cook for 3 minutes. Reduce heat to low and continue to cook for 5 minutes. Cool meat mixture for 2 to 3 minutes. Mix in Chihuahua® Cheese and cilantro. Divide the meat mixture into 10 portions. Set aside.

• 3

  In a medium bowl, combine almond flour, garlic, and baking powder. Set aside.

• 4

  Place Chihuahua® Cheese in a bowl and microwave in 30- second intervals, stirring each time. Total time 1 minute 30 seconds. Mix in almond flour mixture into melted cheese in batches, add egg, and sour cream.

• 5

  Roll the dough out thin and cut into circles with a large cookie cutter. Re-roll the scraps and cut more circles. You should be able to get about 12-14 rings.

• 6

  Add about ¼ cup meat filling to each flattened dough portion and fold over to enclose filling. Use a fork to press and seal the edges. Place empanadas on prepared sheet tray and brush with egg wash. Bake for 17 to 19 minutes or until golden brown. Serve and enjoy!

Preheat oven to 400° F degrees. Line baking sheet with parchment paper. Set aside.; In a medium skillet, cook the chorizo for 2 minutes, crumbling while cooking. Add ground beef, black pepper, salt and cook for 3 minutes. Reduce heat to low and continue to cook for 5 minutes. Cool meat mixture for 2 to 3 minutes. Mix in Chihuahua® Cheese and cilantro. Divide the meat mixture into 10 portions. Set aside.; In a medium bowl, combine almond flour, garlic, and baking powder. Set aside.; Place Chihuahua® Cheese in a bowl and microwave in 30- second intervals, stirring each time. Total time 1 minute 30 seconds. Mix in almond flour mixture into melted cheese in batches, add egg, and sour cream. ; Roll the dough out thin and cut into circles with a large cookie cutter. Re-roll the scraps and cut more circles. You should be able to get about 12-14 rings.; Add about ¼ cup meat filling to each flattened dough portion and fold over to enclose filling. Use a fork to press and seal the edges. Place empanadas on prepared sheet tray and brush with egg wash. Bake for 17 to 19 minutes or until golden brown. Serve and enjoy!

Notes

You can also, divide the dough into 12-14 pieces, and place dough between 2 sheets of parchment paper and flatten to ¼-inch thickness using a plate.

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INGREDIENTS:

Filling

• ½ of 1 link from a (14 oz.) pkg.  Supremo® Brand Pork Chorizo from V&V SUPREMO®
• ½ lb.  ground beef (80/20)
• ¼ tsp.  Kosher salt
• ¼ tsp.  ground black pepper
• 2 cups  Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®
• 3 Tbsp.  cilantro, chopped

Empanada dough:

• 1½ cups  almond flour
• ½ tsp.  garlic powder
• ½ Tbsp.  baking powder (free of aluminum)
• 2 Tbsp.  Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
• 1  egg
• 2½ cups  Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®
• 1  egg beaten for egg wash
• Chimichurri Style Sauce...See recipe

DIRECTIONS:

• 1. Preheat oven to 400° F degrees. Line baking sheet with parchment paper. Set aside.
• 2. In a medium skillet, cook the chorizo for 2 minutes, crumbling while cooking. Add ground beef, black pepper, salt and cook for 3 minutes. Reduce heat to low and continue to cook for 5 minutes. Cool meat mixture for 2 to 3 minutes. Mix in Chihuahua® Cheese and cilantro. Divide the meat mixture into 10 portions. Set aside.
• 3. In a medium bowl, combine almond flour, garlic, and baking powder. Set aside.
• 4. Place Chihuahua® Cheese in a bowl and microwave in 30- second intervals, stirring each time. Total time 1 minute 30 seconds. Mix in almond flour mixture into melted cheese in batches, add egg, and sour cream.
• 5. Roll the dough out thin and cut into circles with a large cookie cutter. Re-roll the scraps and cut more circles. You should be able to get about 12-14 rings.
• 6. Add about ¼ cup meat filling to each flattened dough portion and fold over to enclose filling. Use a fork to press and seal the edges. Place empanadas on prepared sheet tray and brush with egg wash. Bake for 17 to 19 minutes or until golden brown. Serve and enjoy!

Keto Chorizo & Beef Empanadas

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Source: https://www.vvsupremo.com/recipe/keto-chorizo-beef-empanadas/

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