Spicy Chorizo Pockets
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 517
- Total Fat
- 27
- Saturated Fat
- 10
- Carbohydrates
- 44
- Dietary Fiber
- 3
- Sugar
- 1
- Protein
- 23
- Cholesterol
- 97
- Sodium
- 1108
- Total: 45 min
- Prep: 25 min
- Cook: 20 min
Ingredients
2 teaspoons vegetable oil, plus more for brushing
2 links fresh chorizo (about 6 ounces), casings removed
1/2 teaspoon ground cumin
1/4 cup fresh corn kernels, or frozen corn, thawed
2 tablespoons chopped pickled jalapenos
3/4 cup grated monterey jack cheese (about 2 ounces)
2 scallions, chopped
All-purpose flour, for dusting
1 11-ounce tube refrigerated French bread dough
1 large egg
Directions
- Heat the vegetable oil in a medium skillet over medium-high heat. Add the chorizo and cumin and cook, breaking up the meat with a wooden spoon, until browned, about 3 minutes. Add the corn and jalapenos and cook, stirring, until the corn is tender, about 2 minutes; let cool completely. Stir in the cheese and scallions. Squeeze the mixture together with your hands to make it compact.
- Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets. Step-by-step directions.
- Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.