Handle the Heat · by Tessa Arias★ 4.9 (32)
Breakfast Empanadas
NUTRITION · PER SERVING180M COOK
CAL 10%·PRO 13%
CARBS 14G28% OF CAL
2G FIBER1G SUGAR12G OTHER
FAT 13G57% OF CAL
6G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Buttery, flaky pastries filled with chorizo, potato, egg, and cheese. A make-ahead breakfast or on-the-go snack.
mainmexicanporkeggs🍞 toaster oven🍪 sheet pan🥄 saucepan🍳 skillet🔥 oven
View the full recipe on Handle the Heat →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 20- 1 cup water
- 1 1/2 sticks (170 grams) unsalted butter
- 2 3/4 cups (349 grams) all-purpose flour
- 2 teaspoons fine sea salt
- Pinch of paprika
- 2 teaspoons olive oil
- 1/2 pound chorizo, (casings removed)
- 1 teaspoon fine sea salt
- 1 teaspoon ground black pepper
- ¼ teaspoon cayenne
- ¼ teaspoon paprika
- ½ teaspoon onion powder
- 1 small potato, (peeled and diced)
- 1 large yellow onion, (chopped)
- 1/2 medium red bell pepper, (cored, seeded, and chopped)
- 1/2 medium green bell pepper, (cored, seeded, and chopped)
- 2 garlic cloves, (diced)
- 5 large eggs, (beaten)
- 1/2 cup shredded Mexican blend cheese
- 1 egg
- 3 tablespoons water
At a glance
PER SERVING · TIME 180M
CAL 10%·PRO 13%
CARBS 14G28% OF CAL
2G FIBER1G SUGAR12G OTHER
FAT 13G57% OF CAL
6G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 20m
- Sodium
- 489mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 160mg
- Calcium
- 39mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 489MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.