Description
These Air Fryer Chicken Crispanadas are a delicious Tex-Mex twist on classic empanadas, featuring a crispy outer shell filled with a savory mixture of shredded chicken, cheese, and spices. Perfect for a snack, appetizer, or even a main course, these crispy pockets are sure to be a hit with the whole family.
Ingredients
For the Filling:
1 cup cooked shredded chicken (rotisserie or leftover), 1/2 cup shredded cheddar or Monterey Jack cheese, 2 tablespoons cream cheese, 1/4 cup salsa or enchilada sauce, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin, 1/4 teaspoon chili powder, salt and pepper to taste.
For Assembly:
6–8 empanada dough discs or small flour tortillas, olive oil spray
Instructions
- Mix the Filling: In a bowl, combine the shredded chicken, cheese, cream cheese, salsa, garlic powder, cumin, chili powder, salt, and pepper.
- Fill and Seal: Place filling in the center of each dough disc, fold over, and seal edges with a fork.
- Air Fry: Lightly spray crispanadas with olive oil, air fry at 375°F (190°C) for 10–12 minutes, flipping halfway through.
- Serve: Let cool slightly before serving with salsa, sour cream, or guacamole.
Notes
- You can freeze uncooked crispanadas for later. Just air fry straight from frozen, adding 2–3 extra minutes.
- Customize the filling with beans, corn, or sautéed peppers.
