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
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.
Tools you’ll need
- large mixing bowl
- large skillet (12-inch preferred)
- fork (for crimping)
- paper towels
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