Ingredients

  • 1
    Pouch
  • 9
    oz
    soyrizo or pork chorizo
  • 1
    crescent roll tube (8 oz.), cut into 6 discs
  • 6
    oz
    Oaxaca cheese, sliced into 1 oz. slices
  • 1
    cups
    white onion, sliced
  • 1
    cups
    red bell pepper, diced
  • 2
    tbsp
    garlic, sliced
  • 1
    tsp
    cayenne pepper, ground
  • sea salt, to taste
  • Dip (Optional):
  • 1
    cups
    sour cream
  • 12
    cups
    cilantro, chopped
  • 1
    tbsp
    lime zest

Nutrition Facts

Serving Size: 203g
Serves: 6
Amount Per Serving
Calories: 430
% Daily Value*
Total Fat: 23g 29%
Saturated Fat: 9g
Trans Fat: 0g
Cholesterol: 30mg 10%
Sodium: 1690mg 73%
Total Carbohydrate: 42g 15%
Dietary Fiber: 1g 4%
Sugars: 10g 20%
Protein: 15g 30%

Instructions

  1. In a medium sauté pan over medium-high heat, add onion, bell pepper, and soyrizo. Sauté for 5 minutes, adding water occasionally. Add garlic, cayenne pepper, and Lundberg Organic Ready to Heat Spanish Style Rice. Sauté for an additional 2 minutes, or until rice is heated through. Mix to fully incorporate and set aside.
  2. Roll crescent dough sections into 1/8” thick circles and fill with two heaping tablespoons of the soyrizo and rice mixture. Add a slice of Oaxaca cheese. Fold the circle of dough in half and crimp the edge with a fork. Spray air fryer basket with cooking spray. Place two or three empanadas in the basket and add sea salt to taste.
  3. Set air fryer to 350 degrees for 5 minutes. Carefully remove empanadas and repeat.
  4. Combine all dip ingredients and stir until fully incorporated. Serve with empanadas and enjoy!

Similar Recipes

Product Organic Spanish Style Rice
Diet Vegetarian
Dish Appetizers