Starters, Snacks, Light Meals

Makes 12

• 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
• Salt
• 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

1. 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.
2. Mix cheeses in a large bowl. Stir in chorizo mixture to blend well.
3. 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.)
4. 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
5. Place each filled empanada onto a parchment-lined baking sheet. Brush with egg mixture. Sprinkle with Mexican oregano and salt.
6. 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.