Crispy Mole Chicken Empanadas
Rotisserie chicken and jarred mole negro wrapped in store-bought empanada dough, then air-fried until golden and crispy. A TikTok-easy take on a classic Mexican pastry — done in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 18g
Ingredients
- 1.5 cups rotisserie chicken, shredded
- ¾ cup jarred mole negro sauce
- 8 discs empanada dough discs (store-bought, thawed)
- ¼ cup queso fresco, crumbled
- 1 tbsp olive oil
Instructions
- 1
Toss shredded chicken with mole sauce until coated, then stir in crumbled queso fresco.
- 2
Place 2 tbsp chicken-mole mixture in the center of each empanada disc, leaving a 1/2-inch border.
- 3
Fold dough in half and press edges firmly to seal, then crimp with a fork all around.
- 4
Brush empanadas lightly with olive oil on both sides.
- 5
Air-fry at 380°F for 10–12 minutes until golden brown and crispy, shaking the basket halfway.
- 6
Let cool 2 minutes. Serve warm with extra mole sauce on the side if desired.
Tools you’ll need
- medium bowl
- air fryer
- fork
- small pastry brush
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