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Air Fryer Spicy Chicken Empanadas

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Rate this recipe 4/5 (4 Votes)

Ingredients

  • 1 box of Refrigerated Pie Crust
  • 2 rolls
  • 1 cup shredded rotisserie Chicken
  • 1/2 cup shredded Cheddar Cheese
  • 1/4 cup chopped Green Onion/Scallions
  • 1/2 ccup chopped Cilantro
  • 2 chopped Jalapeno, seeds and membrane removed
  • 1/2 tsp Garlic Powder
  • 1/2 tsp ground Cumin
  • 2 tsp Hot Sauce
  • Salt and pepper to taste
  • Egg wash (1 egg whisked with 1 Tablespoon water)
  • 1/2 cup Sour Cream
  • 1 tsp chopped Green Onion/Scallion
  • 1/2 cup chopped Cilantro
  • 1/4 tsp Cayenne Pepper
  • 1/4 tsp smoked Paprika
  • Salt to tasteIn a large bowl, combine shredded chicken, cheddar cheese, chopped green onions, jalapeno and cilantro, garlic powder, ground cumin, hot sauce and salt and pepper. Mix well.

Details

Servings 20

Preparation

Step 1

In a large bowl, combine shredded chicken, cheddar cheese, chopped green onions, jalapeno and cilantro, garlic powder, ground cumin, hot sauce and salt and pepper. Mix well.
Unroll the pie dough onto a well-floured surface. Using a 5-inch circular cookie cutter, cut out as many circles as possible. Using a rolling-pin, roll out the scraps and continue to cut out circles until the dough runs out. We got 10 circles from 1 pie dough.
Repeat the same with the other pie dough.Spoon about 1 tablespoon of the spicy chicken filling into middle of dough. Moisten edges with egg wash.
Fold the dough in half over the filling, forming a half circle, then use the fingers to gently press and seal the edges. Use a fork to crimp the edges together.
Brush each empanadas with the egg wash.
Air fry the empanadas at 400 F for 10 minutes.

Serve hot with Cilantro-Scallion Dipping Sauce.

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