Breakfast Empanadas

Directions

1. Heat 2 tsp. oil in a 12-inch nonstick skillet over moderately-high heat till warm but not smoking, then saute/fry chorizo and onion, stirring, till onion is softened. Add in potatoes with salt and pepper to taste and cook, covered, stirring occasionally, till potatoes begin to turn golden, about 6 min. Stir in jalapenos, tomatoes, and cumin and cook, uncovered, stirring occasionally, till potatoes are tender and golden, about 6 min.
2. Transfer to a bowl and cold completely. Stir in cilantro, cheese, and salt and pepper to taste. Roll out each empanada wrapper into a 6-inch round on a lightly floured surface. Put about 1/3 c. filling in center of each wrapper and form filling into a log. Moisten wrapper edges with a finger dipped in water and fold each wrapper over filling to create a half-moon. Press down around filling to force out air and seal by pressing edges together firmly with a fork.
3. Heat remaining 3 c. oil in a deep 12-inch skillet over moderate heat till warm but not smoking, then fry empanadas in 3 batches, gently turning, till golden, about 3 min. Transfer empanadas to paper towels to drain. Empanadas may be filled 1 day ahead and chilled in 1 layer on a lightly floured plate, covered. Reseal edges if necessary.