Directions:
- Heat the vegetable oil in a medium skillet over medium-high heat. Add the chorizo and cumin and cook, breaking up the meat with a wooden spoon, until browned, about 3 minutes. Add the corn and jalapenos and cook, stirring, until the corn is tender, about 2 minutes; let cool completely. Stir in the cheese and scallions. Squeeze the mixture together with your hands to make it compact.
- Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets. Step-by-step directions.
- Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.
- Photograph by Andrew Purcell
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 590.31 Kcal (2472 kJ) | ||
| Calories from fat | 342.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.11g | 59% | |
|---|---|---|---|
| Cholesterol | 98.88mg | 33% | |
| Sodium | 763.66mg | 32% | |
| Potassium | 345.89mg | 7% | |
| Total Carbs | 39.33g | 13% | |
| Sugars | 3.79g | 15% | |
| Dietary Fiber | 2.16g | 9% | |
| Protein | 21.27g | 43% | |
| Vitamin C | 4.8mg | 8% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.3mg | 7% | |
| Calcium | 164.3mg | 16% | |
| Amount Per 100 g | |||
| Calories | 349.67 Kcal (1464 kJ) | ||
| Calories from fat | 203.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.57g | 59% | |
|---|---|---|---|
| Cholesterol | 58.57mg | 33% | |
| Sodium | 452.36mg | 32% | |
| Potassium | 204.89mg | 7% | |
| Total Carbs | 23.3g | 13% | |
| Sugars | 2.25g | 15% | |
| Dietary Fiber | 1.28g | 9% | |
| Protein | 12.6g | 43% | |
| Vitamin C | 2.8mg | 8% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.8mg | 7% | |
| Calcium | 97.3mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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