Breakfast Empanadas

Directions

1. 1
   Heat 2 teaspoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute chorizo and onion, stirring, until onion is softened.
2. 2
   Add potatoes with salt and pepper to taste and cook, covered, stirring occasionally, until potatoes begin to turn golden brown, about 6 minutes.
3. 3
   Stir in jalapenos, tomatoes, and cumin and cook, uncovered, stirring occasionally, until potatoes are tender and golden brown, about 6 minutes.
4. 4
   Transfer to a bowl and cool completely.
5. 5
   Stir in cilantro, cheese, and salt and pepper to taste.
6. 6
   Roll out each empanada wrapper into a 6-inch round on a lightly floured surface.
7. 7
   Put about 1/3 cup filling in center of each wrapper and form filling into a log.
8. 8
   Moisten wrapper edges with a finger dipped in water and fold each wrapper over filling to form a half-moon.
9. 9
   Press down around filling to force out air and seal by pressing edges together firmly with a fork.
10. 10
    Heat remaining 3 cups oil in a deep 12-inch skillet over moderate heat until hot but not smoking, then fry empanadas in 3 batches, gently turning, until golden brown, about 3 minutes.
11. 11
    Transfer empanadas to paper towels to drain.
12. 12
    Empanadas may be filled 1 day ahead and chilled in 1 layer on a lightly floured plate, covered.
13. 13
    Reseal edges if necessary.