RWOP Finalist: Breakfast Empanadas with Chipotle Cream Recipe
Ingredients
- 1 lb hot pork sausage
- 1 (8 oz) package philadelphia cream cheese, cubed
- 1 (10 oz) can diced tomatoes and green chilies
- 1 tsp cumin
- 3/4 tsp salt
- 1/8 tsp black pepper
- 1/8 tsp garlic powder
- 1 (16 oz) can jumbo refrigerated biscuits
- 1 egg, lightly beaten
- chipotle cream
- 4 oz philadelphia cream cheese
- 1/2 cup sour cream
- 2 canned chipotle chiles in adobo sauce, minced
- 1/2 tsp garlic salt
Instructions
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