Chicken fajita empanadas are flaky pastry pockets stuffed with seasoned sliced chicken, peppers, and melted mozzarella—crisp on the outside, savory inside, and served with a creamy avocado dip. They work equally well baked or deep-fried.
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In a small bowl, combine paprika, garlic powder, cumin, oregano, and black pepper to create the fajita seasoning.
In a separate dish, marinate the sliced chicken with lime juice, minced garlic, the fajita seasoning mix, and olive oil. Mix well to coat.
Heat a large skillet over medium-high heat. Add the marinated chicken and cook until golden brown and cooked through.
In a small bowl, whisk together cornstarch and water to make a slurry. Pour it over the cooked chicken and stir until a light sauce forms. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced onions and bell peppers. Sauté until tender-crisp, seasoning with a little more of the fajita spice mix.
Return the cooked chicken to the skillet with the vegetables and toss everything together to combine.
Slightly roll out a disc of thawed paratha dough. Place a portion of the chicken and vegetable filling on one half of the dough.
Top the filling with shredded mozzarella cheese. Fold the other half of the dough over the filling to create a half-moon shape.
Press the edges to seal, then crimp or fold the edges to secure the empanada.
To bake, place empanadas on a parchment-lined baking sheet, brush with egg wash, and bake until golden brown. To fry, heat oil in a deep pot and fry the empanadas until golden brown and crispy on both sides.
To make the avocado mayo, combine avocado, mayonnaise, fresh cilantro, and lime juice in a blender or with an immersion blender. Blend until smooth and season with salt to taste.
Garnish the empanadas with fresh cilantro and serve immediately with the avocado mayo.
Store cooled empanadas in an airtight container in the refrigerator for up to 4 days; reheat in a 350°F oven for 5–7 minutes until warmed through and crispy.
empanada maker or pastry cutter (optional; a glass or knife works) · deep-fry thermometer (if deep-frying)
Yes. Assemble empanadas up to 24 hours ahead, cover with plastic wrap, and refrigerate. Bake or fry directly from the refrigerator, adding 2–3 minutes to cook time.
Baking at 375°F yields a lighter, less greasy empanada; frying produces a darker, crispier exterior. Both methods take 15–20 minutes total.
Yes. Freeze unbaked empanadas on a tray for 2 hours, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 5–7 minutes to the bake time.
Use Oaxaca, Chihuahua, or sharp cheddar for a similar melt and flavor. Queso fresco works but won't melt as well.
The pastry should be golden brown and crisp. If baking, the internal temperature of the chicken should reach 165°F; if frying, they'll float and the exterior will be deep golden.
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