El Monterey®️ Egg, Sausage, Cheese & Potato Empanadas 3 oz (with sleeves)
Ideal for breakfast, these empanadas are packed with the perfectly filling combination of scrambled eggs, pork sausage, cheddar cheese, potatoes and green chilies. They’re a proven, hot-case seller — in the A.M. or anytime of day.
- No condiments needed — ideal for C-stores, foodservice, or concessions
- Crafted with a deliciously flaky crust
- Perfect for a grab-and-go snack or meal
- 24 serving sleeves provided in every case
- Serve from a warming display case or warming tray
- Ready in minutes from standard oven types like conventional, convection or deep fryer
- El Monterey® Empanadas stay deliciously crispy for up to 4 hours in a warming unit.
- Shelf-life guidelines: Frozen — 455 days at or below 10º F, Refrigerated — 4 days at or below 40º F
- Case Pack Info: 24 Empanadas per case (3 packs of 8, 3 oz. each)
INGREDIENTS
WHEAT FLOUR
(Enriched with Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid),
WATER
SCRAMBLED EGGS
(Pasteurized Whole Eggs, Non Fat Milk, Soybean Oil, Modified Food Starch, Salt, Xanthan Gum, Citric Acid, Butter Flavor (Maltodextrin, Natural Butter Flavor, Annatto And Turmeric (Added For Color)), Spice),
PORK SAUSAGE
(Pork, Water, Salt, Spices, Corn Syrup Solids, Sugar, Autolyzed Yeast Extract, Spice Extractive),
VEGETABLE OIL
(Soybean, Canola, Palm and/or Corn Oil),
CHEESE SAUCE
(Water, Cheddar Cheese [Milk, Bacterial Culture, Salt, Microbial Enzymes], Modified Corn Starch, Soybean And/Or Canola Oil, Whey, Xanthan Gum, Partly Skimmed Milk Powder, Salt, Sodium Phosphate, Butter Oil, Sugar, Yeast Extract, Paprika, Annatto, Natural Flavours),
CHEDDAR CHEESE
(Cultured Pasteurized Milk, Salt, Enzymes, Annatto Color),
POTATOES
(With Sea Salt, Canola Oil),
BATTER MIX
(Enriched Wheat Flour [Enriched with Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Yellow Corn Flour, Corn Starch, Salt, Leavening [Sodium Acid Pyrophosphate, Sodium Bicarbonate, Monocalcium Phosphate], Methylcellulose, Onion Powder, Garlic Powder, Spice),
GREEN CHILIES
(With Citric Acid),
CONTAINS 2% OR LESS
Tomatoes (with Juice, Citric Acid, Calcium Chloride), Jalapeno Puree (Jalapeno Peppers, Salt, Acetic Acid), Modified Corn Starch, Dextrose, Modified Food Starch, Salt, Yeast, Granulated Garlic, Lactic Acid, Spice, Guar Gum, Sodium Metabisulfite.
Contains: Egg, Wheat, Milk.
SHELF LIFE
Frozen: 455 days AT OR BELOW 10º F; Refrigerated: 4 days AT OR BELOW 40º F
PREHEAT OIL IN FRYER TO 375º F
PLACE 4 THAWED EMPANADAS IN FRY BASKET.
PLACE LOADED FRY BASKET INTO PREHEATED OIL AND USE A BASKET LID TO PREVENT EMPANADAS FROM FLOATING.
THAWED: FRY FOR 4 MINUTES
TEMPERATURE OF THE FILLING MUST EXCEED 165°F.
USE POCKET THERMOMETER FOR ACCURACY.
LET REST FOR 1 MINUTE BEFORE SERVING
EMPANADAS ARE COOK-AND-SERVE PRODUCTS AND SHOULD BE COOKED TO AN INTERNAL TEMPERATURE THAT REACHES OR EXCEEDS 165º F.
EQUIPMENT PERFORMANCE MAY VARY, ADJUST TIME AND TEMPERATURE ACCORDINGLY.
PREHEAT OVEN TO 350º F
PLACE 8 EMPANADAS ON A COOKING SHEET THAT HAS BEEN LINED WITH PARCHMENT PAPER.
FROZEN: COOK FOR 15 MINUTES
TEMPERATURE OF THE FILLING MUST EXCEED 165°F.
USE POCKET THERMOMETER FOR ACCURACY.
LET REST FOR 1 MINUTE BEFORE SERVING
EMPANADAS ARE COOK-AND-SERVE PRODUCTS AND SHOULD BE COOKED TO AN INTERNAL TEMPERATURE THAT REACHES OR EXCEEDS 165º F.
EQUIPMENT PERFORMANCE MAY VARY, ADJUST TIME AND TEMPERATURE ACCORDINGLY.
PREHEAT OVEN TO 350º F.
PLACE 8 EMPANADAS ON A COOKING SHEET THAT HAS BEEN LINED WITH PARCHMENT PAPER.
THAWED: COOK FOR 12 MINUTES
TEMPERATURE OF THE FILLING MUST EXCEED 165°F.
USE POCKET THERMOMETER FOR ACCURACY.
LET REST FOR 1 MINUTE BEFORE SERVING
EMPANADAS ARE COOK-AND-SERVE PRODUCTS AND SHOULD BE COOKED TO AN INTERNAL TEMPERATURE THAT REACHES OR EXCEEDS 165º F.
EQUIPMENT PERFORMANCE MAY VARY, ADJUST TIME AND TEMPERATURE ACCORDINGLY.
PREHEAT OVEN TO 400º F
PLACE 8 EMPANADAS ON A COOKING SHEET THAT HAS BEEN LINED WITH PARCHMENT PAPER.
FROZEN: COOK FOR 16 MINUTES
TEMPERATURE OF THE FILLING MUST EXCEED 165°F.
USE POCKET THERMOMETER FOR ACCURACY.
LET REST FOR 1 MINUTE BEFORE SERVING
EMPANADAS ARE COOK-AND-SERVE PRODUCTS AND SHOULD BE COOKED TO AN INTERNAL TEMPERATURE THAT REACHES OR EXCEEDS 165º F.
EQUIPMENT PERFORMANCE MAY VARY, ADJUST TIME AND TEMPERATURE ACCORDINGLY.
PREHEAT OVEN TO 400º F
PLACE 8 EMPANADAS ON A COOKING SHEET THAT HAS BEEN LINED WITH PARCHMENT PAPER.
THAWED: COOK FOR 13 MINUTES
TEMPERATURE OF THE FILLING MUST EXCEED 165°F.
USE POCKET THERMOMETER FOR ACCURACY.
LET REST FOR 1 MINUTE BEFORE SERVING
EMPANADAS ARE COOK-AND-SERVE PRODUCTS AND SHOULD BE COOKED TO AN INTERNAL TEMPERATURE THAT REACHES OR EXCEEDS 165º F.
EQUIPMENT PERFORMANCE MAY VARY, ADJUST TIME AND TEMPERATURE ACCORDINGLY.
PREHEAT TURBO CHEF ENCORE 2 OVEN TO 500º F
CAUTION: PRODUCT MAY BE HOT
TURBOCHEF ENCORE 2
SETTINGS: PRE-HEAT TO 500ºF
EVENT: 1, TIME%: 60, AIR%: 100, WAV%: 100
EVENT: 2, TIME%: 60, AIR%: 100, WAV%: 70
PLACE 4 EMPANADAS ON BASKET COOKING SHEET LINED WITH PARCHMENT PAPER AND USE SCREEN MESH TO COVER.
FROZEN: COOK FOR 1 MINUTE 50 SECONDS
TEMPERATURE OF THE FILLING MUST EXCEED 165°F.
USE POCKET THERMOMETER FOR ACCURACY.
LET REST FOR 1 MINUTE BEFORE SERVING
EMPANADAS ARE COOK-AND-SERVE PRODUCTS AND SHOULD BE COOKED TO AN INTERNAL TEMPERATURE THAT REACHES OR EXCEEDS 165º F.
EQUIPMENT PERFORMANCE MAY VARY, ADJUST TIME AND TEMPERATURE ACCORDINGLY.
CAUTION: PRODUCT MAY BE HOT
TURBOCHEF ENCORE 2
SETTINGS: PRE-HEAT TO 500ºF
EVENT: 1, TIME%: 60, AIR%: 100, WAV%: 100
EVENT: 2, TIME%: 40, AIR%: 100, WAV%: 70
PLACE 4 EMPANADAS ON BASKET COOKING SHEET LINED WITH PARCHMENT PAPER AND USE SCREEN MESH TO COVER.
THAWED: COOK FOR 1 MINUTE 5 SECONDS
TEMPERATURE OF THE FILLING MUST EXCEED 165°F.
USE POCKET THERMOMETER FOR ACCURACY.
LET REST FOR 1 MINUTE BEFORE SERVING
EMPANADAS ARE COOK-AND-SERVE PRODUCTS AND SHOULD BE COOKED TO AN INTERNAL TEMPERATURE THAT REACHES OR EXCEEDS 165º F.
EQUIPMENT PERFORMANCE MAY VARY, ADJUST TIME AND TEMPERATURE ACCORDINGLY.
CAUTION: PRODUCT MAY BE HOT
MERRYCHEF E4S
SETTINGS: PRE-HEAT TO 475ºF, FAN%: 90, WAV%: 70
PLACE 3 EMPANADAS ON COOKING SHEET LINED WITH PARCHMENT PAPER. USE SCREEN MESH TO COVER EMPANADAS
FROZEN: COOK FOR 2 MINUTES
LET REST FOR 1 MINUTE BEFORE SERVING.
TEMPERATURE OF THE FILLING MUST EXCEED 165°F. USE POCKET THERMOMETER FOR ACCURACY.
EQUIPMENT PERFORMANCE MAY VARY, ADJUST TIME AND TEMPERATURE ACCORDINGLY.
CAUTION: PRODUCT MAY BE HOT
MERRYCHEF E4S
SETTINGS: PRE-HEAT TO 475ºF, FAN%: 90, WAV%: 70
PLACE 3 EMPANADAS ON COOKING SHEET LINED WITH PARCHMENT PAPER. USE SCREEN MESH TO COVER EMPANADAS
THAWED: COOK FOR 1 MINUTE 25 SECONDS
LET REST FOR 1 MINUTE BEFORE SERVING.
TEMPERATURE OF THE FILLING MUST EXCEED 165°F. USE POCKET THERMOMETER FOR ACCURACY.
EQUIPMENT PERFORMANCE MAY VARY, ADJUST TIME AND TEMPERATURE ACCORDINGLY.
CAUTION: PRODUCT MAY BE HOT
TURBOCHEF i3
SETTINGS: PRE-HEAT TO 500ºF, TIME%: 100, TOP%: 70, BOT%: 90, WAV%: 50
PLACE 4 EMPANADAS ON COOKING SHEET LINED WITH PARCHMENT PAPER. USE SCREEN MESH TO COVER EMPANADAS
FROZEN: COOK FOR 3 MINUTES
LET REST FOR 1 MINUTE BEFORE SERVING.
TEMPERATURE OF THE FILLING MUST EXCEED 165°F. USE POCKET THERMOMETER FOR ACCURACY.
EQUIPMENT PERFORMANCE MAY VARY, ADJUST TIME AND TEMPERATURE ACCORDINGLY.
CAUTION: PRODUCT MAY BE HOT
TURBOCHEF i3
SETTINGS: PRE-HEAT TO 500ºF, TIME%: 100, TOP%: 70, BOT%: 90, WAV%: 50
PLACE 4 EMPANADAS ON COOKING SHEET LINED WITH PARCHMENT PAPER. USE SCREEN MESH TO COVER EMPANADAS
THAWED: COOK FOR 3 MINUTES
LET REST FOR 1 MINUTE BEFORE SERVING.
TEMPERATURE OF THE FILLING MUST EXCEED 165°F. USE POCKET THERMOMETER FOR ACCURACY.
EQUIPMENT PERFORMANCE MAY VARY, ADJUST TIME AND TEMPERATURE ACCORDINGLY.
CAUTION: PRODUCT MAY BE HOT
