Tenderloin Tuesday: Tex-Mex Turnovers

Tex-Mex Turnovers

Times Icon


Prep Time: 25 minutes
Cook Time: 20 minutes

Ingredients Icon


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 Wisonsin Manchego cheese, shredded
Nonstick cooking spray, as needed
1 cup Wisonsin Cotija cheese, shredded
Ranchereo Sauce:
1 tablespoon olive oil
1/4 cup green onions, sliced
1 clove garlic , crushed
1 14 1/2 -oz can diced tomatoes
1 chipotle pepper in adobo sauce, finely chopped
1 teaspoon sugar
1/4 teaspoon dried oregano, crushed
1/4 teaspoon ground cumin
2 teaspoons cornstarch
1 teaspoon cold water

Cooking Directions Icon

Cooking Directions

New USDA Guidelines
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.

Makes 8 servings

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 Icon

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 Mexican and Spanish cooking. Look for it in speciality grocery store or some large supermarkets.
Serve for breakfast or as part of a brunch buffet with Chiaquiles With Ham, Ham and Green Chile Bite Size Quiche, and fresh fruit.

Nutrition Icon



Random Safety Tip:
Do not use the same surface for cutting uncooked meat and vegetables. Use different cutting board for uncooked meat.
Recipe from: PorkBeInspired.com

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s