Tex-Mex Turnovers

As featured at the 2004 International Association Culinary Professionals breakfast. Chorizo is a highly seasoned, coarsely ground pork sausage that is widely used in Mexican and Spanish cooking. Look for it in speciality grocery store or some large supermarkets. Serve for breakfast or as part of a brunch buffet.

Tex-Mex Turnovers



  • 8 ounces chorizo
  • 1/4 cup sliced green onions
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 chipotle pepper in adobo sauce, finely chopped
  • As needed cooking spray
  • 2 2/3 cups shredded Wisconsin Manchego cheese
  • 2 (10 ounce) packages refrigerated pizza dough
  • 1 recipe Ranchero Sauce (see below)
  • 1 cup (4 ounces) shredded Wisconsin Cotija cheese

Ranchero Sauce

  • 1 tablespoon olive oil
  • 1/4 cup sliced green onions
  • 1 clove garlic, crushed
  • 1 (14.5 ounce) can diced tomatoes
  • 1 chipotle pepper in adobo sauce, finely chopped
  • 1 teaspoon sugar
  • 1/4 teaspoon dried oregano, crushed
  • 1/4 teaspoon ground cumin
  • 2 teaspoons cornstarch
  • 1 teaspoon cold water


  1. Heat oven to 400 degrees F.
  2. Turnovers: In a 2-quart saucepan, crumble and cook chorizo with green onions over medium heat until chorizo is browned.
  3. Drain off fat and transfer to a medium bowl.
  4. Add black beans and chipotle pepper to chorizo and stir to combine.
  5. Line 2 baking sheets with foil and spray with cooking spray. Set aside.
  6. Working with 1 package of pizza dough at a time, unroll pizza dough. On a lightly floured surface, pat dough to a 15" x 10" rectangle. Cut dough into quarters, making 4 rectangles. Place about 1/3 cup Manchego cheese on each rectangle, placing cheese on half of the rectangle. Place 1/3 cup chorizo mixture on top of each mound of cheese. Bush edges of rectangles with water. Fold dough over filling to opposite edge on each rectangle. Seal edges with tines of fork.
  7. Place turnovers on prepared baking sheet.
  8. Repeat with remaining pizza dough, cheese, and chorizo mixture.
  9. Brush turnovers with water.
  10. Bake for 15 minutes or until golden.
  11. Serve with Ranchero Sauce and sprinkle with Cotija cheese.
  12. Ranchero Sauce: In a medium saucepan, heat olive oil. Cook green onion and garlic until onion is tender. Stir in remaining ingredients and bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes or until most of the liquid has evaporated.
  13. In a small bowl, blend cornstarch and water together; add to mixture in saucepan and bring to a boil. Cook and stir for minutes more.

Yield: 12 servings

Recipe and photo used with permission from: National Pork Board