Preheat oven to 400F.
In a 2-quart saucepan, crumble and cook chorizo with green onions over medium heat until chorizo is browned. Drain off fat and transfer to a medium bowl. Add black beans and chipotle pepper to chorizo and stir to combine.
Line 2 baking sheets with foil and spray with cooking spray. Set aside. Working with 1 package of pizza dough at a time, unroll pizza dough. On a lightly floured surface, pat dough to a 15x10 rectangle. Cut dough into quarters, making 4 rectangles. Place about 1/3 cup Manchego cheese on each rectangle, placing cheese on half the rectangle. Place 1/3-cup chorizo mixture on top of each mound of cheese. Brush edges of rectangle with water. Fold dough over opposite edge on rectangle. Seal edges with tine of fork. Place turnovers on prepared baking sheet. Repeat with the remaining pizza dough. Repeat with remaining pizza dough, cheese, and chorizo mixture.
Brush turnovers with water. Bake in preheated over for 15 minutes or until golden. Serve with Ranchero Sauce and sprinkle with Cotija cheese.
Ranchero Sauce Directions:
In a medium saucepan, heat olive oil. Cook green onion and garlic until onion is tender. Stir in tomatoes, pepper, sugar, oregano, and cumin and bring to a boil. Reduce heat and simmer, uncovered for 10 minutes or until most of the liquid has evaporated. In a small bowl, blend cornstarch and water together; add to mixture in saucepan and bring to a boil. Cook and stir for two minutes more.
Republished with permission, National Pork Board
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|Serving Size: 1 Serving (143g)|
|Recipe Makes: 8|
|Calories from Fat: 132 (54%)|
|Amt Per Serving||% DV|
|Total Fat 14.7g||20 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 24.9mg||8 %|
|Sodium 354.6mg||12 %|
|Potassium 441.2mg||12 %|
|Total Carbohydrate 16.6g||5 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 11.2g|
|Protein 12.1g||17 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 244
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