Ingredients

• 7.5# Chorizo Verde bulk cooked
• 3# diced, peeled and cooked potatoes
• 3# shredded Monterey Jack cheese
• 2 bunches Minced cilantro
• Goya empanada disk or make yourself

Directions

1. Cook the Chorizo Verde until fully cooked, allow to cool down, add cooked and cooled diced potatoes and add the cheese and minced cilantro.
2. Using your empanada disk, fill using an ice cream scoop to portion control, ideally you would use 2.5 ounces of the mixed filling and crimp, y’all make pierogies, same method, you will have to egg wash.
3. Refrigerate empanadas, to cook, either fry empanadas and hold under heat lamp or fry to order depending on your operation.