Soy Chorizo Empanadas

Ingredients

• 2 teaspoons olive oil

• 1 package Reynaldo's Soy Chorizo

• 1/2 white onion, finely chopped

• 1/4 cup green olives, chopped

• 1 clove minced garlic

• 1/2 teaspoon chili powder

• 1/2 teaspoon cumin

• 1/4 teaspoon red chili flakes

• 1 cup Reynaldo's Queso Fresco, crumbled

• 2 cups Reynaldo's Queso Oaxaca, shredded

• 1 package frozen empanada dough, thawed for frying

• All-purpose flour

• Vegetable or canola oil, for frying

Directions

1. Heat the olive oil in a skillet, then add the Soy Chorizo and onion. Cook, stirring occasionally, until vegetables are soft.

2. Add the garlic and olives and sauté until fragrant, about 1 minute. Add the seasonings. Transfer the mixture to a medium heat-proof bowl and let cool.

3. On a lightly floured surface, roll out each empanada disc. Spoon a heaping tablespoon of the cooled Soy Chorizo mixture into the middle of the dough, then add a little bit of the Oaxaca and Queso Fresco. Moisten edges with water and fold in half to form a half-moon shape. Seal edges by pressing with a fork.

4. Heat 2" vegetable oil in a large, heavy pot over medium-high heat until the vegetable oil registers 350°F on a deep-fry thermometer. Fry the empanadas in batches until the inside is warmed through and the outsides are golden-brown and crispy, about 5 minutes. Transfer to a paper towel-lined plate.