Skip to Content

Mini Empanadas with a Trio of Dipping Sauces


8" Pressed Mazina
Mini Empanadas with a Trio of Dipping Sauces

Scale Your Recipe

Original Recipe Serves 12
Prep Time 30 min
Cooking Time 45 min


12 each  8" Pressed Mazina™ Tortillas (08043) , cut into (3) 4” rounds using ring cutter  
2 1/4 cups  Chicken Mezcal and Lime Chicken, see related recipe  
3/4 cup Chihuahua cheese, shredded   
Approx. ¼ cup Egg white, beaten 
3 cups  Chimichurri Sauce  
3 cups  Aji Amarillo sauce 
3 cups  Salsa rosado 


1.) Using a 4" round pastry cutter, cut each Mazina® Tortilla into 3 rounds.

2.) To create one empanada place 1 tbsp. of Mezcal and Lime Chicken and 1 tsp. cheese in the center of a mini round tortilla. Brush the inside edges of the tortilla with egg white and press into a half moon shape. Crimp to keep shape if needed.

3.) Deep fry at 350°F for approx. 2 min. until golden and reads an internal temperature of 165°F.

4.) Serve 3 per order with a ¼ cup ramekin of each sauce on the side for dipping.

Recipe Using Same Product(s)


Mezcal and Lime Chicken

Stay fresh! Get the latest recipes, programs and product information in your inbox.

By providing your email address through this form, you acknowledge that Mission Foods, through a third-party service provider, is collecting your personal identifying information to provide you with recipes, programs, and product information. For a full explanation of Mission Food’s privacy policy, including your rights as a consumer, please view our privacy policy. For consumers with disabilities, please call 1-800-600-8226 for information pertaining to this notice.
Thanks for signing up. Explore some other fresh ideas.