A quick and simple solution for busy weeknights, these delightful tortilla empanadas are filled with savory goodness that warms your soul.
Ingredients
Scale:
8-10 Tortillas (flour or corn)
2 cups Cooked chicken (shredded)
1 cup Cheese (cheddar or mozzarella)
1 Onion (finely chopped)
1 Bell pepper (finely chopped)
2 cloves Garlic (minced)
2 tablespoons Olive oil
Salt and pepper to taste
1 Egg (for egg wash)
Instructions
In a skillet over medium heat, add olive oil. Sauté the onion and bell pepper until soft, about 5 minutes. Add the garlic and cook for an additional minute.
In a large bowl, combine the sautéed vegetables, shredded chicken, and cheese. Season with salt and pepper to taste.
Lay a tortilla flat on a clean surface. Spoon about 2 tablespoons of the filling onto one half of the tortilla, leaving a small border around the edge.
Fold the tortilla over to create a half-moon shape. Press the edges together to seal. Use a fork to crimp the edges for a decorative touch.
Preheat your air fryer to 375°F (190°C). Lightly brush the empanadas with the egg wash for a golden finish.
Place the empanadas in the air fryer basket in a single layer, leaving space between each. Cook for 10-12 minutes, or until golden brown and crispy.
Remove from the air fryer and let cool slightly before serving. Enjoy with your favorite empanada dipping sauces!
