Breakfast is one of my favorite meals. I actually look forward to getting up
on the weekends to cook for my family.
Believe it or not, I find it fun combing through recipes looking for ways to spice
up the same old boring breakfast foods.
This chipotle sauce is really what makes this a repeat recipe in our house.
I’ve made this sauce several times outside of breakfast for my
husband who loves using it as a spread on crackers.
Empanadas – Any breakfast items you prefer (Eggs, Sausage, Cheese, etc)
1 Can of Jumbo Biscuits
1 Egg (for egg wash)
4oz Cream Cheese
1/2 cup Sour Cream
2 Chipotle Chilis in Adobo, minced (add a little extra for an extra kick)
1/2 tsp garlic salt
Preheat oven to 350 degrees F.
Cook empanada ingredients as instructed on their package.
Open the can of biscuits; separate each biscuit into 2 halves. Flatten each half with your hands or rolling pin to make larger.
Spoon a heaping tablespoon of your breakfast fixings into center of each biscuit, fold the dough over & pinch closed using a fork.
Place on a nonstick baking sheet & brush with egg wash.
Bake 15 minutes.
Chipotle Sauce: In a small saucepan, combine cream cheese, sour cream, chipotle peppers & garlic salt.
Cook over medium heat until cream cheese is melted & all ingredients are combined.