Breakfast Empanadas

• 3 cups vegetable oil
• 2 teaspoons vegetable oil
• 2 spanish chorizo, links casings removed
• 1 onion, chopped
• 1 lb boiling potato, peeled and shredded
• 1/2 cup diced jalapeno
• 2 plum tomatoes, seeded and chopped
• 1/2 teaspoon cumin
• 1/4 cup finely chopped cilantro
• 1/3 cup grated queso blanco
• 8 frozen empanada wrappers, thawed
• 1 (16 ounce) jar salsa
• sour cream

1. Heat 2 teaspoons oil in a 12 inch nonstick skillet over moderately high heat until hot but not smoking; cook chorizo and onion, stirring until onion is softened.
2. Add potatoes and salt and pepper.
3. Cook, covered, stirring occasionally until potatoes begin to turn golden brown, about 6 minutes.
4. Stir in jalapenos, tomatoes and cumin.
5. Transfer to a bowl and cool completely.
6. Stir in cilantro, cheese and additional salt and pepper to taste.
7. Roll out each empanada wrapper into a 6 inch round on a floured surface.
8. Put about 1/3 cup filling in center of each wrapper and form filling into a log.
9. Moisten wrapper edges with a finger dipped in water.
10. Fold each wrapper over filling to form a half moon.
11. Press down around filling to force out air.
12. Seal by pressing edges together firmly with a fork.
13. Heat remaining 3 cups oil in a deep 12 inch skillet over moderate heat until hot but not smoking.
14. Fry empanadas in 3 batches, gently turning,until golden brown, about 3 minutes.
15. Transfer empanadas to paper towels to drain.
16. Serve with salsa and sour cream, if desired.

vegetable oil, vegetable oil, spanish chorizo, onion, boiling potato, jalapeno, tomatoes, cumin, cilantro, queso blanco, empanada wrappers, salsa, sour cream

Taken from www.food.com/recipe/breakfast-empanadas-448632 (may not work)