Two Recipes, One Filling :: Empanadas & Mexican Twice Baked Potatoes
LeMoine Family Kitchen
LeMoine Family Kitchen
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Ingredients

  • 1 lb chorizo, casing removed
  • 1 cup cooked white rice
  • 1/2 small onion
  • 1/2 cup corn kernels
  • 1/2 cup black beans (canned, rinsed and drained)
  • 1 Tbsp butter
  • 1 Tbsp flour
  • 1/3 cup milk
  • 1/2 cup shredded cheddar cheese, divided
  • 4 russet potatoes (cooked in microwave)
  • 1 package rolled pie crusts (2 crusts)
  • 1/4 cup vegetable broth
  • 1 egg olive oil
  • cilantro sour cream (see below)
  • 1 cup sour cream
  • 2 garlic cloves
  • lots of cilantro (to your taste)
  • salt and pepper

Instructions

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