Butter Chicken Empanadas

There’s something incredibly satisfying about taking two comfort food classics and bringing them together in one unforgettable bite. These Butter Chicken Empanadas do exactly that. Crispy, golden empanada shells are packed with tender chicken simmered in a rich and creamy butter chicken sauce, layered with melty mozzarella, and finished with a brush of fragrant garlic butter.

The filling starts with yogurt-marinated chicken infused with garlic, ginger, and warm spices like garam masala and coriander. After cooking, it’s tossed in a velvety tomato cream sauce that’s deeply flavorful and comforting. Wrapped inside an empanada and fried until perfectly crisp, the result is crunchy on the outside and rich, saucy, and cheesy on the inside.

Serve these with extra butter chicken sauce for dipping, a sprinkle of fresh cilantro, and a drizzle of cream. They’re bold, indulgent, and guaranteed to disappear fast.

Why You’re Going to Love This Recipe

• Two comfort food favorites combined into one incredible handheld bite
• Crispy golden empanadas filled with creamy, spiced butter chicken
• Melty mozzarella adds the perfect cheesy texture
• Brushed with garlic butter for even more flavor
• Perfect for parties, game days, or a fun dinner idea
• The extra butter chicken sauce doubles as the ultimate dipping sauce

Ingredients

Empanadas

Empanada wrappers
Mozzarella cheese, shredded or cubed
Canola oil, for frying

Butter Chicken Marinade

Boneless skinless chicken thighs
Plain Greek yogurt
Garlic, paste or minced
Ginger, paste or minced
Lime juice
Olive oil
Coriander, powder
Garam masala, powder
Chili powder
Salt
Pepper
Cumin, powder
Paprika

Creamy Butter Chicken Sauce

Tomato puree
Heavy cream
Onion, diced small
Butter
Tomato paste
Garlic, paste or minced
Ginger, paste or minced
Coriander, powder
Garam masala, powder
Chili powder
Sugar
Cumin, powder
Paprika
Cinnamon stick
Bay leaves
Salt
Pepper
Olive oil

Garlic Butter

Unsalted butter, melted
Garlic, minced
Parsley, dried or freshly chopped
Salt

Garnish

Cilantro, chopped
Heavy cream

How to Make Butter Chicken Empanadas

Marinate the Chicken

In a bowl, combine all ingredients listed under the Butter Chicken Marinade. Mix thoroughly until the chicken is well coated. Allow it to marinate for at least 20 minutes or up to 24 hours for deeper flavor.

Cook the Chicken

When ready to cook, place the marinated chicken thighs in an even layer in the tray or basket of your air fryer. Cook at 400°F for about 18 minutes, flipping halfway through.

Once cooked, chop the chicken into bite sized pieces and set aside.

Make the Garlic Butter

In a small bowl, mix together the melted butter, minced garlic, parsley, and salt. Set aside.

Make the Creamy Butter Chicken Sauce

Place a pan over medium heat and add olive oil and butter. Sauté the diced onion, garlic, and ginger until fragrant.

Season with coriander, garam masala, chili powder, cumin, and paprika. Cook for a couple of minutes to allow the spices to bloom.

Add the cinnamon stick, bay leaves, and tomato paste. Stir and cook for another few minutes. Pour in the tomato puree and mix well. Add a small amount of sugar and season with salt and pepper to taste.

Stir in the chopped chicken and heavy cream. Allow the sauce to simmer until thick and creamy. Garnish with cilantro and a drizzle of heavy cream. Remove from heat and let the filling cool before assembling the empanadas.

Assemble the Empanadas

Place an empanada wrapper on a clean surface. Spoon some of the cooled butter chicken filling into the center and add mozzarella cheese.

Leave a small border around the edge so the empanada can seal properly. Fold the wrapper in half to create a half moon shape. Press the edges together and crimp with a fork to seal.

Repeat with the remaining wrappers and filling.

Fry the Empanadas

Heat a large pot of canola oil to 350°F.

Working in batches, fry the empanadas until they are golden brown and crispy. This usually takes about 4 to 5 minutes.

Remove from the oil and immediately brush with garlic butter. Place them on a cooling rack while finishing the remaining batches.

Serving

Serve the empanadas warm with extra creamy butter chicken sauce for dipping. Garnish with chopped cilantro and a drizzle of heavy cream for the perfect finishing touch.

Storage and Reheating

Storage

Store leftover empanadas in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in an air fryer or oven at 350°F until warmed through and crispy again. Avoid microwaving if possible, as it can soften the crust.

If you have leftover butter chicken sauce, store it separately in the refrigerator and reheat gently on the stovetop.

Jumbo Crab Garlic Butter Rolls

Soft, fluffy dinner rolls stuffed to the brim with creamy crab filling, brushed in garlicky butter, and baked until golden and bubbling. Each bite is rich, savory, and loaded with sweet jumbo lump crab that you can actually see and savor.

This recipe takes everything you love about crab dip and tucks it inside warm bread. It’s indulgent, comforting, and just a little dramatic when you pull one apart and that creamy filling stretches and steams.

Perfect for game days, holiday spreads, dinner parties, or when you simply want to turn a regular weeknight into something special.

Why You’re Going to Love This Recipe

• Packed with real jumbo lump crab you can actually taste
• Creamy, cheesy filling with layers of garlic and herbs
• Golden, buttery tops with crispy edges
• Easy to prep ahead and bake when ready
• Feels fancy but uses simple ingredients

Ingredients

• Large dinner rolls

Jumbo Lump Crab Filling

• Cream cheese, softened
• Claw crab meat
• Jumbo lump crab meat
• Mozzarella, shredded
• Shallot, minced
• Fresh parsley, chopped
• Chives, minced
• Garlic, paste or minced
• Black pepper

Garlic Butter

• Unsalted butter, melted
• Garlic, minced
• Parsley, dried or fresh
• Salt

Garnish

• Parmesan cheese, grated
• Fresh parsley

Make the Garlic Butter

In a small bowl, mix together melted butter, minced garlic, parsley, and salt. Set aside.

Make the Jumbo Lump Crab Filling

In a mixing bowl, combine the cream cheese, claw crab meat, mozzarella, shallot, parsley, chives, garlic, and black pepper. Mix until smooth and well incorporated.

Gently fold in the jumbo lump crab meat last to keep those beautiful pieces intact.

Transfer the mixture to a piping bag.

Tip: No piping bag? Use a zip-top bag and snip the corner.

Prep the Rolls

Using a sharp knife, make a shallow crosscut into the top of each dinner roll. Do not slice all the way through.

Pipe the crab filling into each roll, filling generously. Continue until all filling is used.

Assemble and Bake

Preheat oven to 350°F.

Brush the tops and inside cuts of each roll with garlic butter.

Place stuffed rolls on a baking sheet and bake on the middle rack for 10 to 12 minutes, or until the tops are golden brown and the filling is warm and bubbling.

Once baked, brush with remaining garlic butter. Finish with grated parmesan and fresh parsley.

Serve warm and watch them disappear.

Storage and Reheating

Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating
Reheat in a 325°F oven until warmed through to keep the bread soft and the filling creamy. You can also reheat in the air fryer at a lower temperature for a few minutes. Avoid microwaving if possible, as it can make the rolls chewy.

Print

Jumbo Crab Garlic Butter Rolls

There’s something about warm bread and crab that just feels luxurious. These Jumbo Crab Garlic Butter Rolls take everything you love about a creamy crab dip and tuck it inside soft, fluffy dinner rolls brushed in garlicky butter. As they bake, the tops turn golden, the filling gets warm and bubbly, and the sweet jumbo lump crab stays beautifully intact in every bite. It’s indulgent without being complicated. The kind of appetizer that makes people pause mid-conversation just to savor it. Perfect for holidays, game nights, or anytime you want to bring a little wow factor to the table without the stress. Soft. Buttery. Creamy. Loaded with real crab. Just like that.

Course Appetizer, dinner, Main Course

Cuisine American

Keyword dinner rolls, jumbo crab, seafood

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 8 rolls

Author kingcooks

Ingredients

• 8 large dinner rolls

Jumbo Lump Crab Filling

• 16 oz cream cheese softened
• 8 oz claw crab meat
• 6 oz jumbo lump crab meat
• 1 cup mozzarella shredded
• 1/4 cup shallot minced
• 1 tbsp parsley freshly chopped
• 1 tbsp chives minced
• 1 tsp garlic paste or minced
• 1 tsp black pepper

Garlic Butter

• 8 tbsp unsalted butter melted
• 1 tsp garlic minced
• 1/2 tsp parsley dried or freshly chopped
• 1/4 tsp salt

Garnish

• Parmesan cheese grated
• Parsley freshly chopped

Instructions

Garlic Butter

• Mix together the ingredients listed under “Garlic Butter “and set aside.

Jumbo Lump Crab Filling

• In a bowl add all the ingredients listed under “Jumbo Lump Crab Filling” EXCEPT for the jumbo lump crab meat and mix thoroughly. Once combined, fold in the jumbo lump crab meat.
• Once thoroughly combined, transfer to a pipping bag and set aside.
• TIP: no pipping bag no problem! Just simply transfer to a ziplock plastic bag and cut the tip off of one end.
• Make a shallow crosscut through each dinner roll, making sure not to cut all the way through.
• Fill the openings of the roll with the jumbo lump crab filling to the best of your ability. Continue until no more filling is left.

Assemble

• Preheat oven to 350F.
• Brush on the garlic butter and transfer the stuffed rolls to a baking sheet. Place on the middle rack of the oven.
• Bake for 10-12 minutes or until the tops are golden brown and the filling is warm and bubbling throughout.
• Once baked, topped with remaining garlic butter, grated parmesan cheese and parsley. Enjoy!

Crispy Chicken Mac and Cheese with Honey Glazed Chicken

If comfort food had a glow up, this Crispy Chicken Mac and Cheese would be it. Creamy, oven baked mac and cheese layered with sharp cheddar, gouda, and mozzarella, then crowned with sweet and crispy InnovAsian Honey Chicken. It’s rich, cozy, and just indulgent enough to feel like a treat while still being incredibly easy to pull together on a busy night.

The contrast is what makes this dish unforgettable. Silky cheese sauce wrapped around tender pasta, topped with crunchy chicken glazed in a sticky honey sauce that adds just the right amount of sweetness. This is the kind of meal that gets requested again and again, whether you’re feeding family, hosting friends, or just craving something deeply satisfying.

Why You’re Going to Love This Crispy Chicken Mac and Cheese

• Ultra creamy baked mac and cheese with a rich three cheese blend
• Sweet and crispy honey chicken adds texture and bold flavor
• Easy shortcut using InnovAsian Crispy Honey Chicken
• Perfect for weeknight dinners, potlucks, or casual entertaining
• Comfort food that feels elevated without extra effort

Ingredients for Crispy Chicken Mac and Cheese

Creamy Mac and Cheese

Large macaroni, cooked al dente
Half and half, room temperature
Sharp cheddar cheese, shredded
Gouda cheese, freshly grated
Mozzarella cheese, shredded
Unsalted butter
All purpose flour
Garlic, minced
Onion powder
Salt
Black pepper
Nutmeg, freshly grated or powdered

Crispy Honey Chicken

InnovAsian Crispy Honey Chicken

How to Make Crispy Honey Chicken

Arrange the prepared chicken pieces in the air fryer tray or basket. Cook according to the package instructions until golden and crispy.

While the chicken cooks, empty the sweet sauce with honey packet into a microwave safe container. Warm the sauce in 10 second intervals until heated through.

Once the chicken is fully cooked, toss or drizzle with the warm honey sauce until evenly coated. Set aside.

How to Make Creamy Baked Mac and Cheese

Preheat your oven to 375F.

In a large pot over medium heat, melt the butter until it begins to bubble slightly. Whisk in the flour and cook for 1 to 2 minutes to remove the raw flour taste.

Slowly pour in the half and half, whisking constantly to create a smooth sauce. Continue whisking for 3 to 4 minutes until the sauce thickens. Do not allow it to boil.

Season the sauce with garlic, onion powder, salt, pepper, and nutmeg.

Remove from heat and whisk in one cup of the sharp cheddar, all of the gouda, and half of the mozzarella until fully melted and smooth.

Fold in the cooked macaroni until evenly coated. Transfer the mixture to a baking dish and top with the remaining cheeses.

Bake on the middle rack for 15 to 21 minutes, until the cheese is melted, bubbly, and lightly browned. Remove from the oven and let rest for 5 to 10 minutes before assembling.

How to Assemble Crispy Chicken Mac and Cheese

Spoon the baked mac and cheese into serving bowls or keep it family style in the baking dish. Top generously with the crispy honey glazed chicken.

Drizzle with any remaining honey sauce and serve immediately while everything is hot and melty.

Tips for the Best Crispy Chicken Mac and Cheese

• Use freshly grated cheese for the smoothest sauce
• Let the mac and cheese rest before topping to help it set
• Air frying the chicken keeps it extra crispy against the creamy pasta
• Add a pinch of extra black pepper or chili flakes if you like heat

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, warm in the oven at 350F until heated through, covering loosely with foil to prevent drying out. For quicker reheating, microwave individual portions in short intervals, stirring the mac and cheese as needed. Add a splash of milk or half and half to bring back the creaminess.

Crispy Chicken Mac and Cheese FAQ

Can I make this ahead of time?
Yes. Prepare the mac and cheese up to baking, refrigerate, then bake fresh when ready to serve. Add the chicken just before serving.

Can I use a different chicken flavor?
Absolutely. InnovAsian offers several crispy chicken options that work beautifully with this mac and cheese base.

Is this good for entertaining?
This dish is a guaranteed crowd pleaser and perfect for casual gatherings, game days, or potlucks.

Print

Crispy Chicken Mac & Cheese

Crispy Chicken Mac and Cheese is what happens when comfort food decides to show off. Creamy, stovetop-to-oven mac and cheese baked until bubbling and golden, then piled high with InnovAsian Crispy Honey Chicken glazed in that sweet, sticky sauce. It’s rich, savory, and just sweet enough to keep every bite exciting. The contrast of ultra-creamy cheese and crunchy chicken makes this feel indulgent yet effortless, the kind of dish you pull out when you want dinner to feel special without spending all day in the kitchen.

Course dinner, lunch, Main Course

Cuisine American, Asian

Keyword crispy chicken, mac and cheese

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Author kingcooks

Ingredients

Creamy Mac & Cheese

• 1 lb large macaroni cooked al dente according to packaging
• 1 quart half and half room temp
• 2 cup sharp cheddar shredded
• 1 cup Gouda cheese freshly grated
• 1 cup mozzarella cheese shredded
• 5 tbsp unsalted butter
• 6 tbsp all purpose flour
• 1 tsp garlic minced
• 1 tsp onion powder
• 1 tsp pepper
• 1 tsp salt
• 1/2 tsp nutmeg freshly grated or powdered

Crispy Honey Chicken

• 1 18 oz box InnovAsian Crispy Honey Chicken

Instructions

Crispy Honey Chicken

• Arrange the prepared chicken pieces in the air fryer tray or basket and follow the cooking instructions included in the packaging.
• While those cook, grab the sweet sauce with honey packet and empty it into a microwave-safe container. Microwave in 10 second intervals until warm.
• Once the chicken is cooked and crispy, dress with the sweet sauce with honey.

Creamy Mac & Cheese

• Preheat oven to 375F.
• In a pot over medium heat, melt the butter. Once bubbling slightly, whisk in the flour and cook for 1-2 minutes.
• Slowly pour in the half-and-half, whisking continuously to create a smooth mixture with no lumps.
• Continue whisking until the sauce thickens, about 3-4 minutes. Do not let it come to a boil, as this may cause it to break and scorch at the bottom of the pan.
• Season with garlic, salt, onion powder, nutmeg and pepper.
• Remove from heat and whisk in one cup of the sharp cheddar, the gouda cheese and half of the mozzarella cheese.
• Fold in the cooked macaroni until combined. Top evenly with the remaining cheeses.
• Place on the middle rack in the preheated oven and cook for 15-21 minutes. Look for the cheese to be melted, browned and bubbling throughout.
• Once cooked, remove from oven and let cool for 5-10 minutes.

Assemble

• Top the cooked Mac and cheese with the crispy sauced honey chicken. Drizzle with any remaining sauce and enjoy!

Pollo a la Brasa (Peruvian Roasted Chicken) and Aji Verde

There’s something special about the aroma of roasted chicken filling the kitchen, the kind that makes you pause whatever you’re doing and take a deep breath. This Pollo a la Brasa brings that same magic to your home with a bold Peruvian twist. The chicken soaks up a dark beer and aji panca marinade that’s rich, smoky, and deeply flavorful. As it roasts, the skin turns beautifully golden and crisp while the inside stays tender and juicy.

And then there’s the Aji Verde. Creamy, herbaceous, and just a touch spicy, it’s the perfect sauce to drizzle, dip, or spoon over every bite. Together, they create a harmony of flavors that tastes like a weekend feast worth savoring.

Why You’re Going to Love This Recipe

• Aromatic and flavorful. The marinade infuses every inch of the chicken with deep, savory notes of garlic, rosemary, and aji panca.
• Crispy skin, juicy inside. The air fryer makes it easy to achieve that perfect texture without the fuss.
• Restaurant-worthy sauce. The creamy Aji Verde balances spice, freshness, and richness in every spoonful.
• Simple ingredients, big flavor. Most of the work happens in the marinade, letting the flavors do all the heavy lifting.

Ingredients

Pollo a la Brasa Marinade

• Whole chicken
• Dark beer
• Garlic, grated
• Vinegar
• Soy sauce
• Rosemary
• Oregano
• Aji panca
• Black pepper
• Salt
• Cumin

Aji Verde (Creamy Green Sauce)

• Mayonnaise
• Green onions
• Cilantro
• Queso fresco
• Olive oil
• Serrano pepper, seeds removed
• Garlic cloves
• Salt, to taste

Instructions

Pollo a la Brasa Marinade

• In a large glass container, combine all ingredients listed under “Pollo a la Brasa Marinade” except for the chicken.
• Mix thoroughly to fully incorporate.
• Coat the chicken evenly in the marinade. Cover and refrigerate for 1 to 24 hours.

Aji Verde (Creamy Green Sauce)

• Add all ingredients listed under “Aji Verde” to a blender or food processor.
• Blend until smooth and refrigerate until ready to serve.

Air Fryer Instructions

• Remove the marinated chicken from the fridge 15 minutes before cooking.
• Insert the glass container into the base of the Ninja Crispi Pro.
• Set the air fryer to bake at 375°F for 50 to 60 minutes, flipping the chicken with 15 minutes left.
• Cook until the chicken reaches an internal temperature of 165°F.
• Once cooked, serve immediately with the Aji Verde and enjoy.

Storage and Reheating

Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the air fryer at 350°F for about 5 to 7 minutes or until heated through. The Aji Verde can be refrigerated in a sealed jar for up to 4 days. Give it a quick stir before serving to bring it back to life.

Print

Pollo à la Brasa (Peruvian Roasted Chicken) and Aji Verde

Juicy, smoky, and full of Peruvian flair, this Pollo a la Brasa is the kind of roast chicken that stops you in your tracks. Bathed in a dark beer and aji panca marinade, every bite bursts with deep, savory spice and crisp golden skin. Paired with a creamy, fiery Aji Verde that’s as vibrant as it is addictive, this dish brings restaurant-level flavor right to your kitchen.

Author kingcooks

Equipment

• Ninja Crispi Pro

Ingredients

Pollo à la Brasa Marinade

• 4-5 lbs whole chicken
• 1 cups dark beer
• 1 tbsp garlic grated
• 1 tbsp vinegar
• 1 tbsp soy sauce
• 1 tbsp rosemary
• 1 tbsp oregano
• 1 tbsp aji panca
• 1 tsp black pepper
• 1/2 tsp salt
• 1/2 tsp cumin

Aji Verde (Creamy Green Sauce)

• 1 cup mayonnaise
• 1/2 cup green onions
• 1/2 cup cilantro
• 1/4 cup queso fresco
• 1/4 cup olive oil
• 1-2 Serrano pepper seeds removed
• 3 garlic cloves
• Salt to taste

Instructions

Pollo à la Brasa Marinade

• In the 6 quart glass container, combine all the ingredients listed under “Pollo à la Brasa Marinade” except for the chicken.
• Mix thoroughly to fully incorporate.
• Coat the chicken in the marinade. Cover and allow to marinate for 1 to 24 hours max in the refrigerator.

Aji Verde (Creamy Green Sauce)

• To a blender or food processor, all ingredients listed under “Aji Verde (Creamy Green Sauce).” Blend until smooth and refrigerate until you’re ready to serve.

Assemble

• Remove the marinated chicken from the fridge 15 minutes before cooking.

Air Fryer Instructions

• Insert the glass container into the base of the Ninja Crispi Pro. Set the Ninja Crispi Pro to bake at 375F for 50-60 minutes flipping with 15 minutes left.
• Cook until the chickens registers an internal temperature of 165F.
• Once cooked serve immediately with the aji verde and enjoy!

Crab Rangoon Egg Rolls

If you love crispy appetizers that are creamy, cheesy, and downright irresistible, these Crab Rangoon Egg Rolls are going to be your new favorite. They take everything you love about classic crab rangoon and wrap it up in a crunchy golden egg roll shell. The result is a handheld bite that’s perfect for snacking, game day spreads, or party platters.

Why You’re Going to Love This Recipe

• Combines the best of both worlds: creamy crab rangoon filling and the crunch of an egg roll.
• Easy to make ahead and cook in different ways, whether fried, baked, or air fried.
• Paired with a homemade creamy sweet chili dipping sauce that balances sweet, spicy, and tangy flavors.
• A crowd-pleasing appetizer that disappears quickly at gatherings.

Ingredients You’ll Need

Egg roll wrappers
Canola oil for frying

Crab Rangoon Filling
Cream cheese
Surimi seafood imitation crab, chopped
Mozzarella cheese, shredded
Green onion, chopped
Parsley, chopped
Onion powder
Garlic, minced or powder
Sugar
Salt

Creamy Sweet Chili Sauce
Sweet chili sauce
Mayonnaise

Egg Wash
Egg
Water

How to Make Crab Rangoon Egg Rolls

Prepare the Sauce
In a small bowl mix together the sweet chili sauce and mayonnaise until smooth. Place in the fridge until ready to serve.

Make the Egg Wash
Whisk together the egg and water. Set aside.

Make the Filling
In a large mixing bowl combine cream cheese, imitation crab, mozzarella, green onion, parsley, onion powder, garlic, sugar, and salt. Mix until creamy and evenly combined.

Assemble the Egg Rolls
Place two egg roll wrappers on a flat surface. Spoon a few tablespoons of the crab rangoon filling into the center. Brush the edges with egg wash. Fold the bottom corner over the filling, then fold in the sides, and roll tightly toward the top corner. Seal the edge and repeat with the remaining filling until all the egg rolls are assembled.

Frying Instructions
Heat canola oil in a pot to 350°F. Fry the egg rolls in batches for about 3 to 4 minutes, until golden brown and crispy. Drain on a paper towel lined plate or cooling rack.

Air Fryer Instructions
Preheat the air fryer to 375°F. Lightly brush or spray the egg rolls with canola oil. Place in a single layer in the basket with space between each one. Cook 8 to 10 minutes, flipping halfway through, until crispy and golden.

Baking Instructions
Preheat the oven to 400°F. Arrange the egg rolls on a parchment lined baking sheet. Lightly brush or spray with canola oil. Bake for 18 to 20 minutes, turning halfway through, until golden brown and heated through.

Serving Suggestions

Serve your Crab Rangoon Egg Rolls hot with the creamy sweet chili dipping sauce and fresh lemon wedges. They make the perfect appetizer for parties, holiday spreads, or even a fun dinner idea when paired with stir-fried veggies or fried rice.

Storage and Reheating

Leftover egg rolls can be stored in an airtight container in the fridge for up to three days. Reheat in the oven or air fryer at 350°F until hot and crispy again. For longer storage, freeze before cooking and fry or bake straight from frozen, adding a few extra minutes to the cooking time.

Print

Crab Rangoon Egg Rolls

These Crab Rangoon Egg Rolls are a fun twist on the classic appetizer, combining everything you love about creamy, cheesy crab rangoon with the satisfying crunch of golden egg rolls. Each bite is filled with a rich blend of cream cheese, imitation crab, mozzarella, and fresh herbs, all wrapped tightly in a crisp shell. Whether fried, baked, or air-fried, they deliver that irresistible crunch followed by a luscious, savory filling. Paired with a creamy sweet chili dipping sauce, they are the ultimate snack or party starter that will disappear as quickly as you serve them.

Course Appetizer

Cuisine American, Asian

Keyword crab rangoon, egg rolls

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Author kingcooks

Ingredients

• 10-12 egg roll wrappers
• Canola oil for frying

Crab Rangoon Filling

• 16 oz cream cheese
• 8 oz surimi seafood imitation crab chopped
• 2 1/2 cups mozzarella cheese shredded
• 1/4 cup green onion chopped
• 2 tbsp parsley chopped
• 1 tsp onion powder
• 1 tsp garlic minced or powder
• 1 tsp sugar
• 1/2 tsp salt

Creamy Sweet Chili Sauce

• 1 cup sweet chili sauce
• 1/4 cups mayo

Egg Wash

• 1 large egg
• 1 tbsp water

Instructions

Creamy Sweet Chili Sauce

• In a bowl mix together all ingredients listed under “Creamy Sweet Chili Sauce.” Mix until fully combined and place in the fridge until you’re ready to serve.

Egg Wash

• Whisk together all ingredients listed under “Egg Wash” and set aside.

Crab Rangoon Filling

• In a large bowl add all ingredients listed under “Crab Rangoon Filling” and mix until thoroughly combined.

Assemble

• Stack two egg roll wrapper on a flat surface. Add a few tablespoons of the crab rangoon filling to the center. Brush the edges with egg wash. Fold the bottom corner up over the filling, then fold in the left and right corners to the center. Roll tightly toward the top corner, sealing the edge. Repeat until all the filling is used. Should make roughly 10-12 egg rolls.

Frying Instructions

• Heat a pot of canola oil to 350°F.
• Fry egg rolls in batches until golden brown and crispy, about 3–4 minutes. Drain on a paper towel-lined plate or cooling rack.

Air Fryer Instructions

• Preheat the air fryer to 375°F. Lightly brush or spray the egg rolls with canola oil, making sure all sides are coated. Arrange the egg rolls in a single layer in the air fryer basket, leaving space between each one. Cook for 8–10 minutes, turning halfway through, until golden brown and crispy.

Baking Instructions

• Preheat the oven to 400°F. Place the egg rolls on a parchment-lined baking sheet. Lightly brush or spray with canola oil to help them crisp up. Bake for 18–20 minutes, flipping halfway through, until golden brown and heated through.
• Serve hot with a side of lemon wedges and the homemade remoulade sauce. Enjoy!

Egg Rolls x Seafood (WATCH HERE)

If you love crispy, golden egg rolls with a rich, indulgent filling, this Seafood Egg Rolls recipe is a must-try. Packed with buttery lobster, succulent shrimp, sweet crab, and creamy white cheddar, each bite is bursting with flavor. The homemade remoulade sauce adds a tangy, zesty finish that makes them irresistible. Whether you fry, bake, or air fry, these egg rolls bring restaurant-quality taste straight to your table.

Why You’ll Love This Recipe

• A luxurious seafood filling with lobster, shrimp, and crab for a rich, decadent flavor
• Perfectly crispy exterior whether fried, baked, or air fried
• Homemade remoulade sauce that pairs beautifully with the savory filling
• Versatile for parties, appetizers, or a special dinner treat
• Easy to customize with your favorite seafood or cheeses

Ingredients for Seafood Egg Rolls

Egg Rolls
Egg roll wrappers
White cheddar cheese slices
Canola oil, for frying

Seafood Filling
Lobster tails
Large shrimp, deveined and shelled
Jumbo lump crab
Crab meat
Mayonnaise
Unsalted butter
Red onion, diced
Bell peppers, diced
Green onion, diced
Parsley, chopped
Old Bay seasoning
Salt
Black pepper

Egg Wash
Egg
Water or milk

Remoulade Sauce
Mayonnaise
Fresh parsley, chopped
Fresh chives, chopped
Dijon mustard
Black pepper
Worcestershire sauce
Onion powder
Lemon juice
Old Bay seasoning
Paprika

How to Make the Remoulade Sauce

Mix together all ingredients for the remoulade sauce in a small bowl until smooth. Cover and refrigerate until ready to serve.

How to Make the Egg Wash

Whisk the egg and water or milk in a small bowl until smooth. Set aside.

How to Prepare the Seafood Filling

In a pot over low heat, melt the butter completely. Add the lobster, shrimp, garlic, thyme, and salt. Stir occasionally and allow the seafood to poach gently for several minutes until partially cooked. The butter should remain at a gentle simmer without bubbling.

Once the seafood is about three-quarters cooked, remove it from the butter and let it rest for a few minutes. Once cooled, cut the lobster and shrimp into bite-sized pieces.

In a large mixing bowl, combine the mayonnaise, cooked lobster and shrimp, crab meat, green onions, red onion, bell pepper, parsley, white cheddar, Old Bay, and black pepper. Gently fold in the jumbo lump crab to keep the pieces intact.

How to Assemble the Egg Rolls

Place two egg roll wrappers on a flat surface. Spoon the seafood filling into the center. Brush the edges with egg wash. Fold the bottom corner over the filling, then fold in the sides toward the center. Roll tightly toward the top corner, sealing the edge. Repeat until all filling is used.

Frying Instructions

Heat canola oil in a deep pot to 350°F. Fry egg rolls in batches until golden brown and crispy, about a few minutes per batch. Drain on a paper towel-lined plate or wire rack.

Air Fryer Instructions

Preheat the air fryer to 375°F. Lightly brush or spray egg rolls with canola oil, coating all sides. Arrange in a single layer in the basket with space between each. Cook for 8 to 10 minutes, turning halfway through, until golden brown and crispy.

Baking Instructions

Preheat the oven to 400°F. Place egg rolls on a parchment-lined baking sheet. Brush or spray with canola oil to help them crisp. Bake for 18 to 20 minutes, flipping halfway through, until golden brown and heated through.

Serving Suggestions

Serve hot with lemon wedges and the homemade remoulade sauce for dipping. These egg rolls pair perfectly with a fresh side salad or crispy fries for a complete meal.

Storage and Reheating

Store any leftover egg rolls in an airtight container in the refrigerator for up to three days. Reheat in the oven or air fryer to bring back their crispiness. For longer storage, freeze uncooked egg rolls and cook directly from frozen, adding a few extra minutes to the cooking time.

Print

Crispy Seafood Egg Rolls

Golden, crispy, and loaded with decadent seafood, these egg rolls are anything but ordinary. Each bite is packed with buttery lobster, tender shrimp, sweet crab, and creamy white cheddar, all wrapped up in a flaky shell. Whether fried, baked, or air-fried, they deliver restaurant-quality flavor right from your kitchen, especially when paired with a tangy homemade remoulade sauce.

Course Appetizer, dinner, lunch

Cuisine American, Asian

Keyword egg rolls, seafood

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Author kingcooks

Ingredients

• 9-10 egg roll wrappers
• 2 cups white cheddar cheese slices
• Canola oil for frying

Seafood Filling

• 1-2 lobster tails deveined and shelled
• 1/2 lbs shrimp deveined and shelled
• 8 oz jumbo lump crab
• 4 oz crab meat
• 1 cup mayonnaise
• 1 cup butter unsalted
• 1/4 cup red onion diced
• 1/4 cup bell peppers diced
• 1/4 cup green onion diced
• 2 tbsp parsley chopped
• 1 tsp old bay
• 1/2 tsp salt
• 1 tsp pepper

Egg Wash

• 1 egg
• 1 tbsp water or milk

Remoulade Sauce

• 1/2 cup mayo
• 1 tsp parsley freshly chopped
• 1 tsp chives freshly chopped
• 1 tsp Dijon mustard
• 1 tsp black pepper
• 1 tsp Worcestershire sauce
• 1 tsp onion powder
• 1 tsp lemon juice
• 1/2 tsp Old Bay
• 1/4 tsp paprika

Instructions

Remoulade Sauce

• Mix together all ingredients listed under “Remoulade Sauce” and set aside.

Egg Wash

• In a small bowl, whisk together the egg and water (or milk) until smooth. Set aside.

Seafood Filling

• In a pot over low heat at butter. Once the butter is melted completely, slowly add in the lobster, shrimp, garlic, thyme and salt.
• Stir occasionally and allow the lobster and shrimp to pouch for 5-6 minutes. The butter should be at a gentle simmer, no bubbling.
• Once cooked 75% of the way through, remove from the butter and set aside to rest for a few minutes.
• Once cooled, cut the lobster and shrimp into bite sized pieces.
• To a large bowl, add mayonnaise, the pouched shrimp and lobster, crab meat, green onions, red onion, bell pepper, parsley, white cheddar, old bay and black pepper.
• Mix to combine then gently fold in jumbo lump crab meat.

Assemble

• Stack two egg roll wrapper on a flat surface. Add a few tablespoons of the seafood filling to the center. Brush the edges with egg wash. Fold the bottom corner up over the filling, then fold in the left and right corners to the center.
• Roll tightly toward the top corner, sealing the edge. Repeat until all the filling is used. Should make roughly 9-10 egg rolls.

Frying Instructions

• Heat a pot of canola oil to 350°F.
• Fry egg rolls in batches until golden brown and crispy, about 3–4 minutes. Drain on a paper towel-lined plate or cooling rack.

Air Fryer Instructions

• Preheat the air fryer to 375°F. Lightly brush or spray the egg rolls with canola oil, making sure all sides are coated. Arrange the egg rolls in a single layer in the air fryer basket, leaving space between each one.
• Cook for 8–10 minutes, turning halfway through, until golden brown and crispy.

Baking Instructions

• Preheat the oven to 400°F. Place the egg rolls on a parchment-lined baking sheet. Lightly brush or spray with canola oil to help them crisp up. Bake for 18–20 minutes, flipping halfway through, until golden brown and heated through.
• Serve hot with a side of lemon wedges and the homemade remoulade sauce. Enjoy!

Crispy Honey Chicken Wonton Tacos

These crispy honey chicken wonton tacos are what happens when takeout-inspired comfort meets taco night magic. Perfectly crunchy wonton shells are fried to a golden crisp, then filled with air-fried honey chicken tossed in a sticky sweet glaze. A bright, refreshing cilantro cabbage slaw adds the perfect bite of crunch and tang, and a drizzle of Kewpie mayo ties it all together. It’s bold, it’s vibrant, and it’s dangerously easy to devour.

Why You’re Going to Love This Recipe

• Combines crispy texture with bold, sweet and savory flavor
• Uses store-bought crispy honey chicken for ease and speed
• Perfect for parties, small bites, or a fun dinner night
• Customizable with your favorite toppings
• The fried wonton shells are light, crunchy and addictively good

Ingredients
Canola oil for frying
Wonton wrappers
InnovAsian crispy honey chicken

Cilantro Cabbage Slaw
Purple cabbage
Green onion
Cilantro
Vinegar
Sesame oil
Sesame seeds
Sugar
Salt
Black pepper

Garnish
Kewpie mayo
Cilantro

How to Make the Slaw

In a large bowl, combine the cabbage, green onion, cilantro, vinegar, sesame oil, sesame seeds, sugar, salt and pepper. Mix everything thoroughly until the slaw is well coated and vibrant. Set it aside while you prep the rest.

How to Fry Wonton Taco Shells

Heat a pot of oil to 350F. Gently add one wonton wrapper at a time into the oil. As soon as it begins to cook, grab one end with tongs and fold it over, holding it in place to form a taco shell. After holding for a few seconds, flip to fry both sides until golden and crispy. Transfer to a cooling rack and repeat until all shells are done.

Cook the Crispy Honey Chicken
Arrange the frozen chicken in your air fryer tray or basket and cook according to the package instructions. While it cooks, warm the sweet sauce with honey in a microwave-safe bowl using 10 second intervals. Once the chicken is crispy, toss it in the sauce until fully coated.

Assemble the Tacos
Fill each crispy wonton shell with sauced honey chicken. Add a scoop of the cilantro cabbage slaw on top, followed by a drizzle of Kewpie mayo and a sprinkle of chopped cilantro.

How to Store Leftovers
These tacos are best enjoyed fresh, but any leftover slaw can be stored in the fridge in an airtight container for a day or two. If you have extra chicken, keep it separate from the shells to maintain crispiness. Reheat in the air fryer before serving.

Print

Crispy Honey Chicken Wonton Tacos

These crispy honey chicken wonton tacos are the perfect fusion of bold flavor and satisfying crunch. Air-fried chicken bites coated in a sticky sweet honey glaze are tucked into golden fried wonton shells, then topped with a vibrant cilantro cabbage slaw and a drizzle of creamy Kewpie mayo. They’re fun to make, wildly delicious, and perfect for a crowd or a solo indulgence.

Course Appetizer, dinner, lunch

Cuisine Asian

Keyword chicken, crispy, tacos

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Author kingcooks

Ingredients

• Canola oil for frying
• 6-8 wonton wrappers
• 1 18 oz box InnovAsian Crispy Honey Chicken

Cilantro Cabbage Slaw

• 1 1/2 cup purple cabbage thinly sliced
• 1/4 cup green onion chopped
• 1/4 cup cilantro chopped
• 1 tbsp vinegar
• 1 tsp sesame oil
• 1 tsp sesame seeds
• 1/2 tsp sugar
• 1/2 tsp salt
• 1/2 tsp pepper

Garnish

• Kewpie mayo
• Cilantro chopped

Instructions

Cilantro Cabbage Slaw

• In a large bowl, add all ingredients listed under “Cilantro Cabbage Slaw.” Mix thoroughly and set aside.

Wonton Taco Shells

• Heat a pot of oil to 350F.
• Add a wonton wrapper to the oil. Immediately as it starts to cook, grab one end with tongs and fold over, holding it in place to form a taco shape.
• Hold for 5 to 6 seconds and flip to cook both sides. Cook until the wonton is crispy throughout.
• This should take 30 to 60 seconds. Once cooked, transfer to a cooling rack. Repeat until all wontons are done.

Crispy Honey Chicken

• Arrange the prepared chicken pieces in the air fryer tray or basket and follow the cooking instructions included in the packaging.
• While those cook, grab the sweet sauce with honey packet and empty it into a microwave-safe container. Microwave in 10 second intervals until warm.
• Once the chicken is cooked and crispy, dress with the sweet sauce with honey.

Assemble

• Stuff the crispy wonton tacos with the sauced crispy chicken. Top with additional sauce and the cilantro cabbage slaw. Garnish with kewpie mayo and cilantro. Enjoy!

Bang Bang Salmon Burger

If you’ve been craving a burger that packs crunch, heat, and creamy richness in every bite, this Bang Bang Salmon Burger is calling your name. Made with crispy Trident salmon patties, a tangy purple cabbage slaw, and a velvety bang bang sauce that delivers sweet heat, this recipe is fast, flavorful, and seriously satisfying. The buttery toasted brioche buns bring it all together, making this burger feel indulgent yet fresh. Perfect for a quick weeknight dinner or a fun weekend cookout, this one is a guaranteed crowd-pleaser.

Why You’re Going to Love This Recipe

• Quick and easy: Using pre-made Trident salmon patties makes this burger come together in no time
• Flavor-packed: The sweet chili bang bang sauce adds the perfect amount of heat and richness
• Color and crunch: The vibrant purple cabbage slaw brings texture and freshness
• Air fryer-friendly: You can make this entire dish with minimal fuss and cleanup
• Perfect for meal prep: Make extra sauce and slaw to use in wraps or bowls throughout the week

Ingredients

For the Salmon Burgers

• Trident salmon patties
• Brioche buns
• Butter, for toasting buns

For the Purple Cabbage Slaw

• Purple cabbage, thinly sliced
• Carrot, shaved
• Green onion, chopped
• Cilantro, chopped
• Vinegar
• Garlic, minced or paste
• Sesame oil
• Sesame seeds

For the Bang Bang Sauce

• Mayonnaise
• Sweet chili sauce
• Soy sauce

Instructions

Bang Bang Sauce
In a bowl combine mayonnaise, sweet chili sauce, and soy sauce. Mix until smooth and creamy. Set aside.

Purple Cabbage Slaw
In a large bowl add the cabbage, carrot, green onion, cilantro, vinegar, garlic, sesame oil, and sesame seeds. Pour in about half of the bang bang sauce and toss until everything is well coated. Set aside.

Salmon Patties
Place the salmon patties in your air fryer tray or basket and cook according to the package instructions until golden and crisp on the outside.

Toast the Buns
Lightly butter your brioche buns and toast them in a skillet or on a grill until golden and warm.

Assemble the Burgers
Spread a layer of bang bang sauce on the bottom buns. Add the cooked salmon patty, followed by a generous heap of the purple cabbage slaw. Drizzle with more bang bang sauce and close with the top bun.

Storage Tips

• Store leftover slaw and sauce in airtight containers in the refrigerator for up to 3 days
• Cooked salmon patties can be refrigerated for up to 2 days and reheated in the air fryer for crispiness
• Assemble just before serving to avoid soggy buns

Reheating Instructions

To reheat the salmon patties, place them in the air fryer at 375°F for about 5 to 6 minutes or until warmed through and crispy. For the slaw, serve it cold straight from the fridge. Toast fresh buns for the best texture when reassembling.

Print

Bang Bang Salmon Burger

If you love bold flavor and crave a little heat with your seafood, this Bang Bang Salmon Burger is about to be your new go-to. Crispy, juicy salmon patties are tucked into buttery toasted brioche buns, layered with a crunchy purple cabbage slaw tossed in a creamy, spicy-sweet bang bang sauce that delivers on every bite. It’s the perfect fusion of comfort and crave. Easy to make, impossible to forget. Whether you’re firing up the air fryer for a quick weeknight dinner or looking to impress at your next cookout, this salmon burger brings the flavor in a big way.

Course burger, dinner, lunch

Cuisine American, Asian

Keyword bang bang sauce, burgers, salmon

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 4 servings

Author kingcooks

Ingredients

• 4 Trident salmon patties
• 4 Brioche buns
• Butter for toasting buns

Purple Cabbage Slaw

• 2 cups purple cabbage thinly sliced
• 1/4 cup carrot shaved
• 1/4 green onion chopped
• 2 tbsp cilantro chopped
• 1 tbsp vinegar
• 1 tsp garlic minced or paste
• 1 tsp sesame oil
• 1 tsp sesame seeds

Bang Bang Sauce

• 1 cup mayo
• 1/2 cup sweet chili sauce
• 1 tbsp soy sauce

Instructions

Bang Bang Sauce

• In a bowl combine all ingredients listed under “Bang Bang Sauce.” Mix thoroughly and set aside side.

Purple Cabbage Slaw

• In a large bowl add all ingredients listed under “Purple Cabbage Slaw.” Pour in about half of the Bang Bang Sauce and toss until everything is fully incorporated and set aside.

Assemble

• Place the salmon Pattie’s in the air fry tray or basket and cook according to the packaging.
• Add a nice layer of the bang bang sauce to the bottom of the toasted buns.
• Followed by the crispy and juicy salmon pattie. Top with the purple cabbage slaw and more bang bang sauce.
• Finally close with the toasted top bun and enjoy!

Out of this World Cheesesteak Egg Rolls

Why You’re Going to Love This Recipe
These crispy cheesesteak egg rolls are what happens when late-night cravings get a glow-up. You’ve got tender ribeye, sautéed peppers and onions, and not one but two cheeses wrapped up in a crunchy golden shell. They’re bold, juicy, and downright addictive. Here’s why you’ll love them:

• All the flavor of a Philly cheesesteak packed into a crispy, hand-held bite
• Double cheese melt factor with mozzarella and American
• Crowd-pleasing appetizer or indulgent snack
• Air fryer friendly for an easy, no-fuss option
• That homemade ranch? Chef’s kiss

Ingredients You’ll Need
Ribeye steak
Onion
Bell pepper
Salt
Pepper
Egg
Water or milk
Mozzarella cheese
American cheese
Egg roll wrappers
Canola oil
Buttermilk
Mayonnaise
Sour cream
Chives
Dill
Onion powder
Garlic powder
Sugar

How to Make It (WATCH HERE)

Step One: Make the Ranch
In a bowl, whisk together the buttermilk, mayo, sour cream, herbs, and seasonings until smooth and creamy. Chill it in the fridge until you’re ready to dip.

Step Two: Whisk the Egg Wash
In a small bowl, whisk the egg with a splash of water or milk. Set aside.

Step Three: Cook the Filling
Sauté the ribeye in a hot pan with a little oil until mostly cooked through. Add diced onions and peppers and let everything cook down until caramelized and golden. Season to taste and let cool slightly.

Step Four: Assemble the Egg Rolls
Lay out an egg roll wrapper. Add a slice of mozzarella, a slice of American, and a scoop of the steak mixture. Brush the edges with egg wash, fold up the bottom corner, tuck in the sides, and roll tightly. Repeat until all the filling is used.

Step Five: Fry Until Crispy
Heat oil in a pot. Fry egg rolls in batches until golden brown and crispy on all sides. Drain on a paper towel-lined plate.

Air Fryer Instructions
Preheat the air fryer to 375°F. Lightly spray the egg rolls with oil and place them in a single layer in the basket. Air fry for 8 to 10 minutes, flipping halfway through, until golden and crisp.

Storage Tips
Let leftovers cool completely before storing. Keep them in an airtight container in the fridge and enjoy within 3 days.

Freezing Instructions
Freeze before frying for best results. Arrange the assembled egg rolls on a parchment-lined tray, freeze until solid, then transfer to a freezer bag. Cook straight from frozen when ready to enjoy.

Reheating Instructions
For best texture, reheat in a 375°F oven or air fryer until hot and crispy, about 5 to 7 minutes. Avoid the microwave—it’ll soften the wrapper and dull the crunch.

Serve With
That tangy, herby ranch was made for these. Or switch things up with spicy mayo, sriracha ketchup, or queso. Whatever your vibe, these egg rolls are ready for it.

Print

Crispy Cheesesteak Egg Rolls

Cheesesteak meets crispy golden bliss in these over the top egg rolls. Thinly shaved ribeye, sautéed peppers and onions, and a melty duo of mozzarella and American cheese wrapped up tight and fried until gloriously crunchy. Dunked in homemade ranch? Game over. These are bold, beefy, and built to impress whether you’re feeding a crowd or just treating yourself to a moment of pure cheesy joy.

Course Appetizer, brunch

Cuisine American, Asian, Chinese

Keyword cheesesteak, egg rolls

Prep Time 25 minutes minutes

Cook Time 5 minutes minutes

Servings 6

Author kingcooks

Ingredients

• 9-10 egg roll wrappers
• 9-10 mozzarella cheese slices
• 9-10 american cheese slices
• Canola oil for frying

Steak Filling

• 12 oz thinly shaved ribeye
• 1/2 cup onion diced
• 1/2 cup bell peppers diced
• 1 tsp salt
• 1 tsp pepper

Egg Wash

• 1 egg
• 1 tbsp water or milk

Homemade Ranch Dressing

• 1 cup buttermilk
• 1/2 cup mayo
• 1/4 cup sour cream
• 1 tbsp chives chopped
• 1 tsp dill chopped
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp sugar

Instructions

Homemade Ranch Dressing

• In a medium bowl, add all ingredients listed under “Homemade Ranch Dressing.” Mix well and refrigerate until ready to serve.

Egg Wash

• In a small bowl, whisk together the egg and water (or milk) until smooth. Set aside.

Steak Filling

• In a pan over medium-high heat, add a bit of oil and the shaved ribeye. Cook about 75% through, then add the diced onions and bell peppers. Continue cooking until the edges are browned and the veggies are softened. Season with salt and pepper. Let cool slightly before assembling.

Assemble

• Place an egg roll wrapper on a flat surface. Add one slice of mozzarella and one slice of American cheese to the center, followed by a few tablespoons of the steak filling. Brush the edges with egg wash. Fold the bottom corner up over the filling, then fold in the left and right corners. Roll tightly toward the top corner, sealing the edge. Repeat until all the filling and cheese are used.
• Heat a pot of canola oil to 350°F.
• Fry egg rolls in batches until golden brown and crispy, about 3–4 minutes. Drain on a paper towel-lined plate.
• Serve hot with a side of the homemade ranch dressing and enjoy!

you wrap it in golden, flaky pastry and stuff it with melty cheese. These cheesy oxtail empanadas are the ultimate second-day glow-up—tender, slow-braised oxtail meets gooey cheddar (or whatever cheese you love) in a perfectly crisp shell. They’re rich, savory, and made to be devoured hot out the oven or dipped in your favorite sauce. Whether you’re serving them as a snack, party bite, or main dish, these empanadas are proof that leftovers were made to be reimagined.

Why You’re Going to Love This Recipe:

• Fall-apart oxtail: Marinated in bold herbs and seasonings, then simmered until tender and juicy.
• Creamy, melty provolone: Each bite is wrapped in layers of cheese that stretch and melt perfectly.
• Crispy empanada shell: Golden and crunchy with a buttery finish that holds the filling just right.
• Sweet chili sauce on the side: A tangy, creamy dip that balances the richness of the filling.
• Unforgettable appetizer or snack: These empanadas are perfect for entertaining or savoring solo.

Ingredients You’ll Need
This cheesy, meaty bite comes together with:

• Oxtail
• Bell peppers
• Red and green onion
• Green seasoning
• Garlic and ginger
• Oregano, allspice, thyme
• Browning and brown sugar
• Canola oil
• Empanada wrappers
• Provolone cheese
• Sweet chili sauce
• Mayo and soy sauce

How to Make Cheesy Oxtail Empanadas (WATCH HERE)

Prepare the Sauce:
In a small bowl, mix together sweet chili sauce, mayo, and soy sauce until smooth. Refrigerate until ready to serve.

Marinate the Oxtail:
In a large bowl, toss the oxtail with bell peppers, red onion, green onion, green seasoning, garlic, ginger, oregano, allspice, thyme, browning, salt, and pepper. Cover and refrigerate for 24 to 48 hours to build deep flavor.

Cook the Oxtail:
In a large pot over medium heat, add canola oil and brown sugar. Stir constantly until the sugar melts and turns into a light caramel.

Remove the oxtail from the marinade, saving the liquid, and sear it in batches until browned. Deglaze the pot with the reserved marinade, then return the seared oxtail to the pot. Add just enough water to cover the meat, then simmer low and slow until the oxtail is fork-tender.

Once tender, remove the oxtail and shred the meat, discarding the bones. Skim excess oil from the gravy and reduce until thickened. Stir the shredded meat back in and set aside to cool.

Assemble the Empanadas:
Place an empanada wrapper on a clean surface. Add a layer of provolone cheese to the center, then spoon over a portion of the shredded oxtail. Top with another layer of provolone cheese.

Fold the wrapper into a half-moon shape. Press the edges together and seal using the tips of a fork. Repeat with the remaining wrappers and filling.

Fry Until Crispy:
Heat canola oil in a large pot to 350°F. Fry the empanadas in batches until golden brown and crispy, about 4 to 5 minutes. Let them drain on a cooling rack.

Time to Serve:
Serve the empanadas hot with a side of chilled creamy sweet chili sauce. The crisp shell, savory oxtail, and gooey provolone are pure comfort in every bite.

Absolutely, Rey! Here are both air fryer and oven baking instructions for your Cheesy Oxtail Empanadas, keeping that crispy, golden finish in mind:

Air Fryer Instructions

1. Preheat your air fryer to 375°F.
2. Lightly spray the basket with oil to prevent sticking.
3. Arrange empanadas in a single layer, leaving space between each one. Do not overcrowd.
4. Lightly spray or brush the tops with oil for that golden finish.
5. Air fry for 8–10 minutes, flipping halfway through, until golden brown and crisp.
6. Let cool slightly on a rack before serving with the creamy sweet chili sauce.

Oven Baking Instructions

1. Preheat your oven to 400°F.
2. Line a baking sheet with parchment paper and lightly oil or spray it.
3. Place empanadas on the sheet, leaving a little space between each one.
4. Lightly brush the tops with oil or an egg wash for a deeper golden color.
5. Bake for 18–22 minutes, or until golden brown and crisp on the edges.
6. Allow to cool for a few minutes before serving.

Storage Tips

• To store: Keep leftovers in an airtight container in the fridge for up to 3 days.
• To reheat: Bake or air fry until warmed through and crispy again.
• To freeze: Freeze uncooked empanadas in a single layer before transferring to a freezer-safe bag. Fry straight from frozen, adding a couple of minutes to the cook time.

Print

Cheesy Oxtail Empanadas

These golden crispy Cheesy Oxtail Empanadas are the ultimate indulgence. Tender fall-apart oxtail is wrapped in a blanket of melty provolone cheese and tucked inside a perfectly fried empanada shell. The oxtail is marinated for up to two days in a bold blend of green seasoning, thyme, ginger, garlic, and browning, then slow simmered until rich and deeply flavorful. Each bite delivers savory meat, creamy cheese, and buttery crispness, balanced by a cool and tangy sweet chili mayo on the side. Whether you’re serving them as a party appetizer or a decadent snack, these empanadas are guaranteed to steal the show.

Course Appetizer, dinner

Cuisine American, Caribbean

Keyword empanadas, oxtail

Prep Time 15 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Servings 10

Author kingcooks

Ingredients

• 10-12 6 inch empanada wrappers
• Canola oil for frying
• 10-12 provolone cheese slices

Oxtail

• 3-4 lbs of oxtails
• 1 cups bell peppers chopped
• 1/2 cup red onion chopped
• 1/2 cup green onion chopped
• 1/2 cup green seasoning
• 1 tbsp ginger minced
• 1 tbsp garlic minced
• 1 tbsp oregano dried
• 1 tbsp all spice powder
• 7-8 sprigs of thyme tied together
• 2 tbsp browning
• 2 tbsp brown sugar
• 1 tbsp salt
• 1 tbsp pepper
• 1 tbsp canola oil

Creamy Sweet Chili Sauce

• 1 cup sweet chili sauce
• 1/4 cups mayo
• 1 tbsp soy sauce

Instructions

Creamy Sweet Chili Sauce

• In a bowl mix together all ingredients listed under “Creamy Sweet Chili Sauce.” Mix until fully combined and place in the fridge until you’re ready to serve.

Oxtail

• In a large bowl, combine all the ingredients listed under “Oxtail” except for the brown sugar, ketchup, and canola oil.
• Mix thoroughly and allow to marinate for at least 24 hours, up to 48 hours.
• In a large pot over medium heat, add canola oil and brown sugar. Stir constantly until the sugar caramelizes into a light brown color.
• Remove the oxtail from the marinade, reserving the liquid. Sear the oxtail in batches on all sides, then set aside.
• Deglaze the pot with the reserved marinade. Return the seared oxtail to the pot and add enough water to barely cover the meat.
• Simmer over low heat for 2-3 hours until the oxtail is fall-apart tender. Remove from the pot and shred the meat, discarding the bones.
• Skim off excess oil from the gravy, then bring to a boil and reduce until thickened.
• Return the shredded oxtail to the pot, mix well, then remove from heat and set aside to cool.

Assemble

• Lay out the wrapper: Place a 6-inch empanada wrapper on a clean, flat surface or cutting board
• Add the first layer of cheese: Place a layer of provolone cheese in the center of the wrapper, leaving about a half-inch border around the edge to allow for sealing.
• Spoon on the oxtail: Add a generous spoonful of the cooled, shredded oxtail over the cheese layer. Be careful not to overfill—about 2 tablespoons of filling is ideal to prevent leakage.
• Top with more cheese: Add another small layer of provolone cheese over the oxtail. This double layer of cheese adds flavor and helps bind the filling together.
• Fold and seal: Carefully fold the empanada wrapper in half to form a half-moon shape. Press the edges together to seal, then crimp the edges using the tips of a fork to ensure the empanada is tightly closed.
• Repeat: Continue assembling the remaining empanadas using the same method.
• Heat a large pot of canola oil to 350F.
• Working in batches fry the empanadas until they are golden brown and crispy. This should take about 4-5 minutes.
• Once cooked, rest on a cooling rack until you’re ready to eat.
• Serve with the creamy sweet chili sauce and enjoy!