In the fresh meat case
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Prep Time: 15 min
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Cook Time: 20 min
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Serves 8
In the fresh meat case
Ingredients
1 cup (4 oz.) cheddar or jack cheese, shredded
1/4 cup barbecue sauce
4 tbsp. green onion, finely chopped
1 jalapeño pepper, seeded and finely chopped
1 can (16.3 oz.) jumbo refrigerated biscuits
1 egg yolk, beaten with 1 teaspoon water
Non-stick cooking spray
Chop
Chop the chicken strips into 1-inch pieces and combine with shredded cheese, barbecue sauce, green onions, and chopped jalapeno pepper.
Chop
Chop the chicken strips into 1-inch pieces and combine with shredded cheese, barbecue sauce, green onions, and chopped jalapeno pepper.
Crimp
On a lightly floured surface, roll out each biscuit into a 4 ½ -inch round. Brush the edges with egg wash. Dollop a heaping tablespoon of chicken mixture into the center of each biscuit. Fold in half and crimp with a folk to seal.
Crimp
On a lightly floured surface, roll out each biscuit into a 4 ½ -inch round. Brush the edges with egg wash. Dollop a heaping tablespoon of chicken mixture into the center of each biscuit. Fold in half and crimp with a folk to seal.
Air Fry
Preheat air fryer to 400 degrees for 3 minutes then spray the basket with non-stick cooking spray. Brush empanadas on both sides with egg wash and place in the basket in a single layer. Air fry 20 minutes or until empanadas are golden brown. Check every 5-7 minutes to ensure even browning and prevent burning. Let cool slightly before serving.
Air Fry
Preheat air fryer to 400 degrees for 3 minutes then spray the basket with non-stick cooking spray. Brush empanadas on both sides with egg wash and place in the basket in a single layer. Air fry 20 minutes or until empanadas are golden brown. Check every 5-7 minutes to ensure even browning and prevent burning. Let cool slightly before serving.
Air Fryer BBQ Chicken Empanadas
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