9ozsoyrizo or pork chorizo
1crescent roll tube (8 oz.), cut into 6 discs
6ozOaxaca cheese, sliced into 1 oz. slices
1cupswhite onion, sliced
1cupsred bell pepper, diced
1tspcayenne pepper, ground
sea salt, to taste
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 23g||29%|
|Saturated Fat: 9g|
|Trans Fat: 0g|
|Total Carbohydrate: 42g||15%|
|Dietary Fiber: 1g||4%|
- 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.
- 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.
- Set air fryer to 350 degrees for 5 minutes. Carefully remove empanadas and repeat.
- Combine all dip ingredients and stir until fully incorporated. Serve with empanadas and enjoy!