To start your empanadas first, melt butter in skillet on low heat. Then whisk 3 eggs until no white remains. Add a pinch of salt and pepper. Add eggs to skillet with melted better and stir frequently until the eggs are almost cooked, but slightly runny and set aside to cool. Next, Preheat oven to 375°. As the oven is warming, mix eggs, pre-cooked chorizo and potatoes then the shredded cheese until combined.
Place empanada disc in one hand and scoop approximately 3 Tbsp of filling into the shell. Pinch the disc together in the middle, then work your way to each side, working the air out of the filling as you go. Once you have pinched the dough together, from the bottom right side, fold the bottom corner up and onto itself, repeating until you have reached the other side. Tuck and pinch the opposite corner under the dough. The pattern should resemble a rope. You can also use a fork to seal the edges or create your own signature empanada fold! Place on a parchment lined baking sheet that has also been greased with butter or a nonstick spray.
Once your empanadas are assembler Whisk together your remaining egg and water. Brush each empanada lightly with egg wash. With a sharp knife, cut 1-2 slits into the dough. Bake for 25-30 minutes or until golden brown. Let cool at least 4 minutes before serving.
As the empanadas are baking, Heat Muy Fresco® Monterey Jack Cheese Sauce to 140°. Serve with empanadas and garnish with cilantro.