with Chipotle Dipping Sauce
|2 Tbsp. cooking oil
2 lbs. chorizo sausage, casings removed, crumbled
2 medium fresh jalapeño peppers, diced
1 medium yellow onion, diced
6 cloves garlic, minced
1/2 cup sliced, stuffed Spanish olives
1/2 cup raisins
1/4 cup slivered almonds
1 can chili with beans
2 pkg. empanada crust rounds
1/2 cup mayonnaise
1/2 cup sour cream
2 Tbsp. chipotle sauce
1 Tbsp. Honey
In large skillet over medium-high, heat
oil. Add chorizo; cook for 5 minutes. Add jalapeño
peppers and onion; cook 5 minutes. Add garlic; cook 2 minutes.
Add olives, raisins, almonds, and chili; simmer on medium
heat for 10 minutes. Let cool for 10 minutes. Spoon 1 Tbsp.
mixture into center of each empanada round, wet along edge,
fold over, and crimp with a fork. Either bake in pre-heated
400ºF oven for 15 minutes on a non-stick cookie sheet
or fry in 1/2-inch cooking oil, turning once until golden
brown. Serve either warm or cold. For Dipping Sauce: In
small mixing bowl, place all ingredients; whisk until blended.
Makes 12 servings.