- 1 package (12 ouncese) Mexican pork chorizo
- 1 large red onion, chopped
- About1 ½ cups diced roasted, peeled peppers, such as red, yellow or green bell and poblano chiles or a combination (usually 2 or 3 whole peppers)
- 2 cloves garlic, finely chopped
- 8 ounces shredded Monterey jack cheese
- 8 ounces shredded mozzarella cheese
- 2 pounds refrigerated pizza dough (such as Trader Joe's)
- 1 egg, lightly beaten with 2 tablespoons milk
- Mexican oregano
- Coarse salt
- Frontera Salsa for serving
- Crumble the chorizo into a large nonstick skillet. Add onion and cook over medium stirring often, until sausage is cooked through, about 10 minutes. Add garlic and cook 1 minute. Drain mixture on paper toweling and return to pan. Add the diced peppers and stir well. Cool to room temperature. Season to taste with salt.
- Mix cheeses in a large bowl. Stir in chorizo mixture to blend well.
- Heat oven to 425 degrees. Divide dough into 12 equal pieces. Let rest a few minutes. Then, lightly flour a work surface and roll each dough piece into a 3-inch round. Let rest about 15 minutes. Roll again to make 5-inch rounds. (Let dough rest and roll again if necessary to get the right diameter.)
- Put a scant ½ cup of the filling on one half of a dough circle. Brush the edge with the egg mixture. Then fold dough over to completely enclose the filling and make a half-moon-shaped empanada. Firmly seal the edges together and use a fork to crimp the edge
- Place each filled empanada onto a parchment-lined baking sheet. Brush with egg mixture. Sprinkle with Mexican oregano and salt.
- Bake until golden brown, about 18 minutes. Cool slightly on a wire rack. Serve warm with salsa.
Variation: You can omit the chorizo and peppers and make simple Cheese Empanadas by using about 6 cups of shredded mixed cheeses.