Quick Mole Negro Chicken Empanadas

Crispy pastry pockets filled with shredded chicken and rich mole negro sauce—ready in 25 minutes using jarred mole as the shortcut. Deeply flavored, messy-fingered delicious.

Total time: 25 min
Servings: 4
Calories: 385
Protein: 22g

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Ingredients

1.5 cups rotisserie chicken, shredded
¾ cup jarred mole negro sauce
16 pieces empanada wrappers or wonton skins
½ cup Oaxaca cheese or mozzarella, shredded
¼ large white onion, finely minced
2 tbsp fresh epazote or cilantro, chopped
3 tbsp neutral oil, for frying
2 tbsp water, for sealing

Instructions

1
Stir shredded chicken, mole sauce, cheese, onion, and cilantro in a bowl until combined.
2
Lay a wrapper flat, spoon 1 tbsp filling into the center, wet edges with water, fold in half, then crimp with a fork.
3
Repeat with remaining wrappers and filling. Arrange empanadas on a plate so you can grab them as they cook.
4
Heat oil in a large skillet over medium-high until it shimmers, ~90 seconds.
5
Fry empanadas in batches, 2-3 minutes per side, until golden brown and crispy. Don't crowd the pan.
6
Transfer to a paper-towel-lined plate. Serve hot, ideally with extra mole for dipping or drizzling.