Air-fryer Buffalo chicken empanadas by Digital 360 Coach Kayla
¾ cup(s), about a 5 oz bottle
Uncooked boneless skinless chicken breast
Plain fat free Greek yogurt
Goya Discos para empanada dough
20 item(s), or similar product, defrosted
1 large egg(s), whisked with 1 tsp water
- In a 4- to 6-quart slow cooker, combine hot sauce, water, Ranch seasoning, and garlic powder. Place chicken on top and flip to coat each side. Cover and cook until chicken is very tender, 3 to 4 hours on high or 5 1/2 to 6 1/2 hours on low.
- Using two forks, shred chicken in slow cooker (or on a cutting board and add back to slow cooker). Stir in yogurt and blue cheese. Cook for another 20 to 30 minutes on low. Turn off heat and let cool slightly (this can be made up to 2 days ahead and refrigerated).
- Place defrosted empanada disks on a work surface (or a sheet pan coated with cooking spray). Working with one disk at a time, spoon ¼ cup chicken mixture onto the center of a disk. Fold disk over to form a half moon. Press down on edges with your fingers to seal and then create marks on edges by pressing down lightly with the tines of a fork (or fold and roll edges in a more traditional empanada style). Repeat with remaining ingredients.
- When ready to cook, preheat air fryer to 375℉. Brush empanadas with egg mixture. Coat air fryer basket with cooking spray. Cook in batches in a single layer, flipping once halfway through cooking, 12 to 14 minutes.
- Serving size: 1 empanada