Crispy Mole Amarillo Empanadas with Green Salad
Golden fried empanadas stuffed with shredded chicken and rich yellow mole, served with a bright green salad and extra sauce for dipping. Restaurant-quality in 25 minutes using jarred mole as the shortcut.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 28g
Ingredients
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Open the appInstructions
Step 1
Warm 0.5 cup mole amarillo in a small skillet over medium heat, stirring occasionally, until steaming and fragrant, 2 minutes.
Step 2
Mix shredded chicken with warm mole in a bowl until coated; taste and season with salt and pepper.
Step 3
Lay out empanada discs. Place 2 tbsp mole-chicken mixture on each, fold in half, and press edges firmly to seal.
Step 4
Heat oil in a heavy skillet to 350°F (or until a test piece sizzles immediately). Fry empanadas 2–3 minutes per side until deep golden brown.
Step 5
Drain on paper towels. Toss greens with lime juice, red onion, and a pinch of salt on a serving platter.
Step 6
Arrange warm empanadas alongside salad. Drizzle extra mole on the plate and garnish with cilantro. Serve immediately.
Tools you’ll need
- small skillet
- mixing bowl
- heavy 12-inch skillet or Dutch oven
- instant-read thermometer (optional but recommended)
- paper towels
- tongs
- cutting board
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