Delicious Breakfast Empanadas with Chipotle Cream Recipe
Welcome, fellow foodies! Are you looking for a mouth-watering breakfast recipe that combines delicious flavors with a Southwestern twist? Look no further than these Breakfast Empanadas with Chipotle Cream.
As a chef specializing in Brazilian and American cuisine, I understand the importance of starting the day with a delicious and filling breakfast to fuel your body and mind. These empanadas are made with a crispy crust and stuffed with savory ingredients that will leave you feeling satisfied all morning. But what really makes this recipe stand out is the addition of chipotle cream – a creamy, smoky dipping sauce that elevates these empanadas to an unforgettable breakfast experience.
Trust me when I say that once you try these Breakfast Empanadas with Chipotle Cream, they will become a regular on your breakfast menu. So grab your apron, preheat your oven, and get ready to start your day off right with this delectable dish!
Why You’ll Love This Recipe
Have you ever tried a savory breakfast pastry that is both crunchy and fluffy, with just the right amount of spice? Look no further than these Breakfast Empanadas With Chipotle Cream. This delectable recipe offers a perfect balance of flavors that will tantalize your taste buds and leave you craving more.
What’s more, these empanadas are incredibly versatile. Those who prefer a vegetarian or vegan diet can substitute for meat-free options like beans, tofu, or veggies instead of pork sausage. If heat isn’t your thing, you can adjust the spices and seasoning to accommodate your preferences.
But why stop at breakfast? These empanadas make for the perfect snack or light meal any time of day! The creaminess of the chipotle cream dipping sauce complements any type of meat or vegetarian filling.
These Breakfast Empanadas are nothing short of a masterpiece. So whether you’re looking for a quick breakfast on-the-go or a full meal, this recipe is sure to please.
Ingredient List
Let’s talk ingredients! In order to whip up these Breakfast Empanadas with Chipotle Cream, we’ll need a few key players. Here’s what you’ll need to have on hand:
For the Empanadas:
- 1 package of empanada discs (I prefer Goya’s)
- 6 large eggs
- 8 oz. of pork sausage or chorizo
- 1/2 cup of canned tomatoes and green chilies
- 4 oz. of Philadelphia Cream Cheese
- 1/2 tsp. of garlic powder
- 1/2 tsp. of cumin
- Salt and pepper to taste
For the Chipotle Cream:
- 4 oz. of Philadelphia Cream Cheese
- 1/2 cup of sour cream
- 1 tbsp. of finely chopped chipotle chiles in adobo
- A pinch of garlic salt
Don’t forget to preheat your oven to 400°F before getting started!
The Recipe How-To
Finally, the moment you have been waiting for – let’s dive into making these breakfast empanadas with chipotle cream!
Preheat Oven to 400°F
Firstly, preheat your oven to 400°F. This step is crucial as we want our empanadas to cook evenly and thoroughly.
Prepare Filling
Begin by cooking pork sausage on medium heat until it is fully cooked. Then, add in tomatoes and green chilies and stir them in. Season the mixture with garlic powder, cumin, black pepper, and salt according to taste. Set aside.
Assemble Empanadas
On a lightly floured surface, roll out the empanada discs into circles about 4 inches in diameter. Add a spoonful of the pork sausage and tomato filling into the center of each disc.
Next, whisk one egg in a bowl and brush the edges of each disc with it. This will help seal the edges when we fold them over.
Fold your discs over to create a half-moon shape and seal the edges with your fingers or a fork.
Bake Empanadas
Place the empanadas on a baking sheet lined with parchment paper, leaving an inch of space between each pastry. Brush the tops with whisked egg mixture for a golden-brown finish.
Bake for 15-20 minutes in your preheated oven until they are crisp and golden brown.
Whip Up Chipotle Cream
While our empanadas are baking in the oven, we can prepare our scrumptious dipping sauce. Take a 4 oz package of Philadelphia Cream Cheese, let it come to room temperature, and mix it in with sour cream, approximately one cup or to desired consistency.
Add in chipotle chiles in adobo, finely chopped or mashed together into a paste along with some garlic salt according to taste, this should give our sauce a little heat and depth of flavor.
Voila! Your Empanadas are ready to be served with chipotle cream. Enjoy your gourmet breakfast meal right from the comfort of your home.
Substitutions and Variations
I believe in taking recipes and making them our own. With a few swaps and variations, these breakfast empanadas can transform into something completely new and exciting. Here are some ideas for substitutions and variations to try out:
– Protein: Instead of pork sausage or chorizo, try using ground beef or shredded chicken. Vegetarians can use crumbled tofu or meat substitutes like Beyond Beef.
– Cheese: Use any cheese you love! Havarti, pepper jack, or feta would all be delicious in these empanadas.
– Heat: If you love spiciness, consider adding in extra chipotle chiles in adobo sauce to the filling mix. For a milder taste, simply omit the chipotle altogether.
– Sauce: The chipotle cream dipping sauce is just the beginning! Try a classic tomato sauce or even add some salsa verde to switch things up.
– Dough: Empanadas can be made with flour tortillas or even puff pastry for a flakier texture. Experiment with different shapes too – triangle, half-moon, or even mini versions using wonton wrappers.
By experimenting with different ingredients and flavors, you’ll never get bored of this breakfast empanada recipe. Get creative and make it your own!
Serving and Pairing
Now that we’ve made our delicious breakfast empanadas with chipotle cream recipe, it’s time to serve and pair them. These empanadas are best served hot out of the oven, so be sure to serve them fresh. They make for a perfect breakfast or brunch dish, but they can also be enjoyed as a mid-day snack or light lunch.
For an added touch, I recommend serving your empanadas with a dipping sauce. For this recipe, we have made a chipotle cream sauce that pairs perfectly with the flavors of our empanadas. However, you can also opt to serve them with other dipping sauces such as tomato sauce or even a creamy peanut sauce.
If you’re serving these empanadas for guests at a brunch or lunch gathering, add some fresh fruit, a mixed green salad, or roasted potatoes for an entire meal experience. I also recommend pairing these empanadas with a hot cup of coffee or tea. The richness of the filling combined with the spicy kick from the chipotle cream pairs nicely with the warm and comforting flavors of a cup of coffee.
Alternatively, if you want to go all out for your breakfast feast, you can serve these empanadas alongside other breakfast favorites such as bacon, scrambled eggs, or even french toast. Keep in mind that this dish will be the star of the show given its unique and flavorful filling.
No matter how you choose to serve your breakfast empanadas with chipotle cream, one thing is for sure – they will not disappoint!
Make-Ahead, Storing and Reheating
One of the most convenient aspects of this breakfast empanada recipe is that you can make them ahead of time and store them to reheat later on.
To make them ahead, simply follow the recipe instructions up until the point where it’s time to bake the empanadas. At this stage, instead of baking them, wrap them tightly with plastic wrap or aluminum foil and store them in the refrigerator for up to two days.
When ready to reheat, preheat your oven to 350°F (175°C), place the empanadas on a baking sheet and reheat for about 10-15 minutes or until heated through. Alternatively, you can also reheat them in the microwave on high for about 1-2 minutes each.
If you have leftover empanadas that have already been baked, don’t worry! They can still be stored for later. Simply let them cool down completely before wrapping them tightly with either plastic wrap or aluminum foil and storing them in an airtight container in the refrigerator. They will last up to three days.
When ready to reheat, preheat your oven to 350°F (175°C) and place the empanadas on a baking sheet. Reheat for about 5-7 minutes or until heated through.
Remember that when reheating any type of bread-based foods, overcooking can cause them to become dry and tough. So make sure not to leave them in the oven or microwave for too long.
By making these empanadas ahead of time and being able to store and reheat them later on, it makes meal prep a breeze and allows you to enjoy a delicious breakfast without spending too much time in the kitchen during busy mornings.
Tips for Perfect Results
As a seasoned chef specializing in both Brazilian and American cuisine, I have spent countless hours perfecting the art of creating breakfast empanadas with chipotle cream. Here are some tips that I have learned throughout my culinary journey that will help ensure your empanadas come out perfectly every time.
1. Don’t Overfill Your Empanadas
It can be tempting to stuff your empanadas full of delicious ingredients, but be careful not to overfill them. Too much filling can cause the dough to tear and make it difficult to seal. Plus, if there’s too much filling, it could turn out undercooked or leak out while baking.
2. Use a Pastry Brush to Seal the Edges
To ensure that your breakfast empanadas stay closed while baking, use a pastry brush to moisten the edges of the dough with water or egg wash before pressing them together. This will help create a seal that will prevent the filling from escaping during baking.
3. Preheat Your Oven Properly
It’s crucial to preheat your oven before baking empanadas for optimal results. Set it to 400°F (200°C) and give it at least 15 minutes to reach the desired temperature before popping in your breakfast empanadas with chipotle cream. This ensures even cooking of the dough and filling, making sure they cook through evenly.
4. Experiment with Different Fillings
While breakfast empanadas with chipotle cream are delicious on their own, feel free to experiment with different fillings to find your favorite flavor combination. Consider trying pork sausage or chorizo instead of chicken and adding vegetables like spinach or diced bell peppers for extra flavor and nutrition.
5. Serve Immediately After Baking
Once you’ve baked the breakfast empanadas with chipotle cream, serve them immediately for the best flavor and texture results. Waiting too long before serving can lead to soggy dough, and the creamy filling starts to dry out.
By following these tips, you’ll be well on your way to creating perfectly baked breakfast empanadas with chipotle cream every time! I would love to hear about any variations you come up with or ways you made this recipe unique.
Bottom Line
In closing, I truly believe that these breakfast empanadas with chipotle cream recipe are a must-try for any food lover. With its unique combination of savory ingredients and spicy kick from the chipotle peppers in adobo sauce, this dish is sure to please your taste buds and leave you feeling satisfied.
So go ahead and whip up a batch of these delicious empanadas for breakfast or brunch this weekend! With the help of my detailed instructions, handy tips, and creative serving suggestions, you’ll be well on your way to creating a memorable meal that’s sure to impress all those who try it.
Whether you prefer traditional empanadas with chorizo or pork sausage, or you’re more adventurous with chipotle pumpkin or plantain empanadas, there’s no shortage of ways to customize this recipe to your liking. Plus, with easy substitutions and variations outlined in this article, you can even make this dish vegetarian or swap out the filling for something else entirely.
So what are you waiting for? Preheat your oven to 400 degrees Fahrenheit and get cooking! Trust me, once you take that first bite of these crispy, flaky empanadas filled with creamy chipotle pepper goodness, you’ll wonder how you ever lived without them. Enjoy!
Breakfast Empanadas With Chipotle Cream Recipe
Ingredients
- 1 lb hot pork sausage
- 1 (8 ounce) package Philadelphia Cream Cheese, cubed
- 1 (10 ounce) can diced tomatoes and green chilies
- 1 teaspoon cumin
- 3/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon garlic powder
- 1 (16 1/3 ounce) can large refrigerated biscuits
- 1 egg, lightly beaten
Chipotle Cream
- 4 ounces Philadelphia Cream Cheese
- 1/2 cup sour cream
- 2 canned chipotle chiles in adobo, minced
- 1/2 teaspoon garlic salt
Instructions
- PREHEAT oven to 350 degrees F.SPRAY a cookie sheet with vegetable oil cooking spray; set aside.IN a large skillet, over medium-high heat, cook sausage, crumbling into small pieces. Once cooked through, drain fat. Add 8 oz. cream cheese to sausage and stir until melted. Add tomatoes, cumin, salt, pepper and garlic powder. Stir to combine.OPEN can of biscuits; separate each biscuit into 2 halves. Flatten each half with your hands to make larger. Spoon a heaping tablespoon of sausage mixture onto center of each biscuit; fold biscuit in half and seal by pressing edges together. Place on prepared baking sheet and brush with beaten egg.BAKE 15 minutes. Remove from oven and allow to cool slightly before serving with Chipotle Cream.
- Chipotle Cream.
- IN a small saucepan, combine 4 oz. cream cheese, sour cream, chipotle peppers and garlic salt. Cook over medium heat until cream cheese is melted and all ingredients are combined.
Add Your Own Notes
Nutrition
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Dora
Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.