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


  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!

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