Ingredients
- 12 each 8" Pressed Mazina™ Tortilla (08043), cut into 4” rounds using ring cutter
- 2 1/4 cup Mezcal And Lime Chicken
- 3/4 cup Chihuahua Cheese, shredded
- 1/4 cup Egg White, beaten
- 3 cup Chimichurri Sauce
- 3 cup Aji Amarillo Sauce
- 3 cup Salsa Rosado
Directions
- Using a 4" round pastry cutter, cut each Mazina® Tortilla into 3 rounds.
- 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.
- Deep fry at 350°F for approx. 2 min. until golden and reads an internal temperature of 165°F.
- Serve 3 per order with a ¼ cup ramekin of each sauce on the side for dipping.
