Recipe courtesy of Amanda Freitag

Chorizo in a Blanket with Tangy Cilantro Chutney

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  • Level: Intermediate
  • Total: 50 min
  • Active: 50 min
  • Yield: 18 servings
Spicy chorizo and melty Oaxaca cheese come together in these crispy fried bites perfect for special dinner parties. The cilantro dipping sauce add just the right punch of flavor.


Cilantro Chutney:

Chorizo in a Blanket:


Special equipment:
a 2 3/4-inch square cutter
  1. For the cilantro chutney: Put the cilantro, lime juice, agave, scallions, chile, 3/4 teaspoon salt and 1 tablespoon water in a blender. Blend on high, scraping down the sides with a rubber spatula as needed, until almost smooth with some specks of herbs remaining. Set aside until ready to serve.
  2. For the chorizo in a blanket: Heat 1 tablespoon oil in a small skillet over medium-high heat. Add the chorizo and cook, breaking up the meat into small pieces with a wooden spoon, until golden brown in spots and no longer pink, about 5 minutes. Set aside to cool.
  3. Fill a large heavy-bottomed pot with enough oil to reach 2 inches up the side. Heat over medium-high heat until the oil reaches 350 degrees F on a deep-fry thermometer.
  4. Use a 2 3/4-inch square cutter to press out 18 squares of empanada dough (2 squares per sheet of dough). Cover with a damp paper towel to prevent the dough from drying out. Place 1 heaping teaspoon each of chorizo and cheese in the center of each square of dough. Brush the edges with a small amount of water, then fold the dough over the filling and press to seal. Use a fork to securely seal the edges.
  5. Deep-fry the chorizo in a blanket in 2 batches, flipping and turning with a slotted spoon as needed, until puffed and golden brown, about 5 minutes. Drain on a paper towel-lined baking sheet and sprinkle with salt. Serve with the cilantro chutney for dipping.