Pepperoni, Queso Fresco and Jalapeño Breakfast Empanadas

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When I was living in Miami I was very lucky to get to know and meet a lot of people from different Latin American cultures from Central and South America to the Caribbean Islands and one found that one thing all Latinos have in common is their love for food. Every culture has its own flavor and way of making things, and that applies even for the same recipes, one dish will have 10 different ways you can make it and combine the ingredients and that is what makes food so interesting to me.

To make these breakfast Pepperoni empanadas picked the best ingredients and ideas from different cultures and brought them all together: I love pepperoni, I am a huge fan of Argentinian empanadas, queso fresco is one of my favorite Guatemalan cheeses (the one I bought was Mexican but it’s just like the one we have in Guatemala) and to add some spice and heat I also added some jalapeños from Mexico.

While at Publix I purchase my favorite Hormel Pillow Pack Pepperoni for my recipe, we always buy it and use it for sandwiches and pizzas or just to snack on!  I just love the spicy and full flavor of the Hormel Pepperoni and the great taste really came out paired with the eggs and the heat of the jalapeños.

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Pepperoni, Egg and Jalapeño Breakfast Empanadas

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Author Cesar Diaz

Ingredients

• 12 frozen empanada discs
• 6 eggs scrambled
• 1 cup of diced Hormel Pepperoni
• 1 small jalapeno diced
• ½ cup of crumbled queso fresco

Instructions

1. Remove frozen empanada discs from freezer and let thaw.
2. Scramble the eggs, add the pepperoni and diced jalapeños and add salt and pepper to taste.
3. Add some cooking spray to a saucepan and cook eggs.
4. Remove from heat and let cool.
5. Preheat your oven to 375°F.
6. Place empanada discs on waxed paper. Put two tablespoons of eggs in the center of each empanada.
7. Sprinkle some crumbled queso fresco.
8. Using a brush moisten the edges of the empanada discs with water.
9. Fold the empanada discs and bring the edges together sealing them by pressing down on them with a fork.
10. Glaze the tops with beaten egg.
11. Bake on a lightly oiled baking sheet until golden, about 10-12 minutes.
12. Serve with tomato salsa and chipotle (included on the Tex-Mex Chicken Fajita Kraft Recipe Makers box), guacamole and sour cream.

I baked the empanadas instead of frying them and I love that they provide a hearty breakfast packed with protein and you can make a bunch of these and just heat up and grab them to eat on the go if you are in a hurry.  They are also perfect for a family outing or picknick.

For more information about Hormel Pepperoni go to: http://hormel.com/Brands/Pepperoni.aspx

Right now you can save $1.00 to purchase of any two Hormel Pepperoni packages with this coupon: http://www.hormel.com/Coupons.aspx

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Cesar Diaz

Cesar is a freelance graphic designer with more than 15 years of experience in the advertising world.He is the creative force behind GrowingUpBilingual.com and 365thingsswfl.com.2 year ago he gave up his steady job so he could spend more time at home and be more involved in his kid's lives. He loves sharing tips to maintain a healthier lifestyle both at home and while traveling. He likes to cook low calorie meals with a Latino touch, specially if they are on the grill. He is a techie, a carnivore and a fitness buff not necessarily in that order. During his free time he enjoys mountain biking, working out at the gym, watching movies and traveling with his family.

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