Sonoran Breakfast Empanadas

1. Cook chorizo thoroughly and drain liquid entirely from sausage. Chill to 40°F.

2. Scramble eggs on nonstick cooking surface and cook thoroughly. Remove eggs and chill to 40°F.

3. In mixing bowl, add chilled sausage and eggs. Add shredded potatoes, diced green chilies and cheddar cheese.

4. Defrost puff pastry sheets. Cut each puff pastry sheet into 15 equal squares.

5. Fill each square with egg filling. Fold over one half of puff pastry to form triangle.

6. Seal empanada using fork. Brush each empanada with egg wash and place on sheet pan lined with parchment paper and bake at 375°F until product is golden brown.

Recipe by Idaho Potato Commission