Mexican Chicken Cheese Empanadas
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Serves 10
  • 1/2 cooked chicken, shredded
  • 2 tbsp mexican seasoning
  • 1 small onion, diced
  • 2 cups of cheese, shredded
  • 10 empanada dough rounds/disks
  • 1 egg
  • hot sauce(s) of choice (maritime madness)

Steps

  1. Mix egg in bowl, set aside.
  2. Mix shredded chicken, mexican seasoning, diced onion and 1 cup of cheese in a bowl or a sealed container.
  3. For each empanada round, set a round flat on a plate and fill it with 3/4 of the filling and 1/4 of cheese on top.
  4. Coat one side’s edge of the round with egg, fold it and using your thumb, index and middle fingers, twist the dough in on itself all the way along the edge (watch a video on youtube buddy).
  5. Repeat the previous steps until each empanada is filled and folded shut.
  6. Cook in small batches in an air fryer 390F for about 10min, flipping them over halfway through.
  7. Serve empanadas with a line of hot sauce on each of them and enjoy.

Notes

Mexican Seasoning: 1 tbsp chili powder, 1 tbsp garlic powder, 1 tbsp onion powder, 1/2 tbsp crushed red pepper flakes, 1/2 tbsp dried oregano, 2 tbsp paprika, 1 1/2 tbsp ground cumin, 1/2 tbsp sea salt, 1/2 tbsp black pepper.
  • Does using egg white make more sense here? Then I can brush the egg yolk on the empanadas before cooking them to give them a nice finish.