Keto Chorizo & Beef Empanadas

6 Steps to complete

• 1
  Preheat oven to 400° F degrees. Line baking sheet with parchment paper. Set aside.
• 2
  In a medium skillet, cook the chorizo for 2 minutes, crumbling while cooking. Add ground beef, black pepper, salt and cook for 3 minutes. Reduce heat to low and continue to cook for 5 minutes. Cool meat mixture for 2 to 3 minutes. Mix in Chihuahua® Cheese and cilantro. Divide the meat mixture into 10 portions. Set aside.
• 3
  In a medium bowl, combine almond flour, garlic, and baking powder. Set aside.
• 4
  Place Chihuahua® Cheese in a bowl and microwave in 30- second intervals, stirring each time. Total time 1 minute 30 seconds. Mix in almond flour mixture into melted cheese in batches, add egg, and sour cream.
• 5
  Roll the dough out thin and cut into circles with a large cookie cutter. Re-roll the scraps and cut more circles. You should be able to get about 12-14 rings.
• 6
  Add about ¼ cup meat filling to each flattened dough portion and fold over to enclose filling. Use a fork to press and seal the edges. Place empanadas on prepared sheet tray and brush with egg wash. Bake for 17 to 19 minutes or until golden brown. Serve and enjoy!