Air Fryer Chorizo and Queso Fresco Breakfast Empanadas

Steps

1. 1

   Cook the chorizo filling

   • Heat a small skillet over medium heat.
   • Add the crumbled chorizo and cook for 5–6 minutes, stirring occasionally, until the meat is cooked through and the fat has rendered.
   • The chorizo should turn a darker red and break apart easily.
   • Drain off excess fat using a slotted spoon, leaving about 1 tablespoon of the rendered fat in the pan.
   • Transfer the cooked chorizo to a small bowl and set aside to cool for 5 minutes.

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   Ready when: Chorizo is opaque, cooked through, and fat has rendered

   Tip: Don't skip draining the excess fat—too much oil will make the empanadas soggy

2. 2

   Combine filling ingredients

   • Once the chorizo has cooled slightly, stir in the crumbled queso fresco and minced jalapeño.
   • Mix gently until evenly combined.
   • Taste and adjust seasoning if needed (chorizo is already seasoned, so the filling is usually perfect as is).
   • Set the filling aside while you prepare the dough.

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   Ready when: All filling ingredients are evenly distributed

   Tip: Handle the cheese gently so it stays in small pieces rather than melting into a clump

3. 3

   Make the masa dough

   • In a medium mixing bowl, combine the masa harina and kosher salt.
   • Pour in the warm water (use 180 ml / 0.75 cup as a starting point) and stir with a fork until a soft, slightly moist dough forms.
   • The dough should hold together when squeezed but not be sticky or wet.
   • If too dry, add 1 teaspoon more water at a time; if too wet, sprinkle in 1 tablespoon more masa harina.
   • Knead gently with your hands for 1 minute until smooth.
   • The dough will be more delicate than wheat-based doughs.

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   Ready when: Dough is smooth, holds together, and is slightly moist but not sticky

   Tip: Warm water helps the masa hydrate evenly; masa harina absorbs water quickly, so add water gradually

4. 4

   Rest the dough

   • Cover the masa dough with a damp kitchen towel or plastic wrap and let it rest at room temperature for 10 minutes.
   • This allows the masa harina to fully hydrate and makes the dough easier to work with.

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   Ready when: Dough is slightly softer and easier to handle

   Tip: Don't skip this rest—it makes shaping the empanadas much easier

5. 5

   Shape the empanadas

   • Divide the dough into 8 equal pieces (about 1.5 ounces / 42 g each).
   • Roll each piece into a ball.
   • On a sheet of parchment paper, use the 2-inch pastry cutter or the rim of a drinking glass to cut 8 circles from the rested dough (you may need to work with the dough in batches, or flatten each ball slightly and cut).
   • If the dough gets sticky, dust lightly with a little masa harina.
   • Place about 1 tablespoon (12 g) of the chorizo filling slightly off-center on each circle.

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   Ready when: Eight filled, sealed empanada halves are ready for the air fryer

   Tip: Don't overfill—too much filling causes the dough to burst during cooking. Keep the dough edges moist so they seal properly

6. 6

   Seal the empanadas

   • Fold each circle in half over the filling to create a half-moon shape.
   • Using a fork, press down firmly along the open edge to seal it, creating a decorative crimped pattern.
   • Make sure the seal is tight all the way around so the filling doesn't leak during cooking.

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   Ready when: All 8 empanadas are sealed with crimp marks along the edge

   Tip: Press firmly with the fork—weak seals will open as the empanadas puff in the air fryer

7. 7

   Apply egg wash

   • In a small bowl, whisk together the egg yolk and 1 teaspoon water until smooth.
   • Using a pastry brush, lightly brush the top and sides of each sealed empanada with the egg wash.
   • This helps them brown beautifully in the air fryer.

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   Ready when: All empanadas are lightly coated with egg wash

   Tip: Use a light hand with the egg wash to avoid pooling, which can cause uneven browning

8. 8

   Spray and arrange in air fryer

   • Lightly spray the air fryer basket with cooking spray.
   • Arrange the 8 empanadas in a single layer in the basket, seam-side up, leaving about ½ inch of space between each one for air circulation.
   • Spray the tops lightly with cooking spray.

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   Ready when: Empanadas are arranged in the basket with no overlapping

   Tip: Don't crowd the basket—proper air circulation is key to even, crispy cooking

9. 9

   Air fry until golden and crispyOven 375°F / 190°C

   • Set the air fryer to 375°F (190°C) and air fry for 12 minutes.
   • At the 6-minute mark, shake the basket gently or flip each empanada to ensure even browning on both sides.
   • The empanadas are done when the exterior is golden brown and feels crispy when tapped.

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   Ready when: Golden brown exterior, crispy to the touch, dough is cooked through

   Tip: Don't skip the midway flip—it ensures both sides get equally crispy and golden

10. 10

    Cool and serve

    • Carefully remove the hot empanadas from the air fryer (the basket is very hot) and transfer them to a wire rack or plate.
    • Let them cool for 2–3 minutes so the filling sets slightly.
    • Serve warm, optionally with crema, sour cream, or salsa for dipping.

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    Ready when: Empanadas are cool enough to handle and eat safely

    Tip: The filling is extremely hot at first—let them rest so you don't burn your mouth