Ditch the salsa and chips and make something really authentic for your Cinco de Mayo party: Cheesy Chicken and Chorizo Empanadas.

What makes an empanada the real deal? Well, way, way back in the 1500’s when Spain invaded what would much later become Mexico, they planted wheat. Lots of wheat. This was the only grain accepted by the Roman Catholic Church for communion wafers (corn was for the lower classes). With all that wheat on hand, the Spanish began making bread and other favorite foods, like empanadas.

By the way… the word “empanada” comes from the Spanish verb empanar, which means to wrap or coat in bread. Okay. History lesson over.

Climb out of that guacamole rut and try these Cheesy Chicken and Chorizo Empanadas. Best part? There are a lot of shortcuts in this recipe. I used store-bought rotisserie chicken and Goya’s Puff Pastry Dough for Turnovers (you can usually find these in Hispanic markets or larger supermarkets).

There’s a step-by-step tutorial below the recipe. Super easy and super delicious… and muy autentico (that means very authentic!).

Tutorial: Cheesy Chicken and Chorizo Empanadas

1. Gather your ingredients: 2 cups shredded cooked chicken (I pulled mine off a store-bought rotisserie chicken); 12 ounces chorizo (Mexican sausage); 8 ounces Chihuahua cheese; 1 package Goya Puff Pastry   Dough for Turnovers, thawed; 1 egg, lightly beaten; chopped cilantro or parsley (optional). (I forgot the egg in this image, but you need an egg).

2. Remove enough meat from a store-bought rotisserie chicken to make 2 cups; set aside.

3. Heat chorizo in a large skillet over medium heat, breaking up meat with a spoon. Cook for 10 to 12 minutes, stirring frequently.

4. Remove from heat and drain on a paper towel.

5. Add drained chorizo to chicken and mix.

6. Spray a kitchen grater with anti-stick cooking spray.

7. Grate Chihuahua cheese; set aside. (You can also buy shredded Chihuahua cheese.)

8. Place oven rack in middle of oven. Heat oven to 375°F.

9. Separate thawed dough round on work surface. Roll out each one slightly to make them easier to fold.

10. Spoon meat mixture and cheese evenly onto center of each of the 12 dough rounds.

11. Brush edges of dough with beaten egg.

12. Fold dough into half-moon shape. Press down edges with a fork or twist edges gently to seal. (I tried both.) The fork is easier, the twist is prettier (sometimes).

13. Place empanadas on baking sheets spaced 1-inch apart. Brush tops of empanadas with remaining beaten egg.

14. Bake for 18 to 20 minutes, or until golden brown and filling is hot. Top with fresh chopped cilantro or parsley if desired.

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