Ingredients

• 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
• ¹⁄₂

  cups
  cilantro, chopped
• 1

  tbsp
  lime zest

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!