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Smokin’ Empanadas
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

Dipping sauce
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.

 


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