Avocado and Chorizo Mini Empanadas


Recipe: Avocado and Chorizo Mini Empanadas

Summary: Avocados are a staple of Mexican cuisine, and their versatility and easy-to-use nature make them a fantastic addition to any Cinco de Mayo party. It is important to choose the freshest avocados for these party snacks. To spot a ripe avocado, one looks for a green-black pebbly skin that yields to gentle pressure when squeezed.


  • 2 Hass Avocados from Mexico
  • 1/2 cup of fresh chorizo, cooked through
  • 1/2 cup of pepper jack cheese
  • Salt and pepper
  • 1 can refrigerated biscuits


  1. In a small bowl, mix the avocado, chorizo, cheese, and add salt and pepper to taste.
  2. Lay one biscuit on a clean work surface and roll out until about double in size. Place 1 to 2 tablespoons of the avocado mixture in the center of the circle and fold the dough over the top to enclose the mixture. It should create a semi-circle. Seal the edges with a fork and place on a nonstick baking sheet.
  3. Repeat with the remaining biscuits. Bake for 12 to 15 minutes, until golden brown.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 10

Recipe and Photo Courtesy of Food Channel

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