2 cans Pillsbury™ Original Crescent Rolls, 8 ounce (225 g)
¼ cup crema (60 g), plus more for dipping
¼ cup crumbled cotija cheese (40 g)
2 tablespoons fresh cilantro leaves, chopped
Nutrition Info
Calories 348
Fat 23g
Carbs 27g
Fiber 28g
Sugar 7g
Protein 9g
How to Make It
1. Step
Preheat the air fryer to 350°F (180°C).
2. Step
Make the street corn: In a large bowl, mix together the corn, red bell pepper, orange bell pepper, jalapeño, red onion, cilantro, Cotija cheese, mayonnaise, lime juice, salt, black pepper, red pepper flakes, and cumin until well combined.
3. Step
Assemble the empanadas: Open and unroll one can of Pillsbury™ Original Crescent Rolls. Cut into 4 rectangles, then firmly press the perforated lines together to seal. Cut each rectangle in half to form 8 squares.
4. Step
Scoop a heaping tablespoon of the street corn filling onto the center of each square and fold the dough over the filling to form a triangle. Firmly press the edges together with a fork to seal. Repeat with the remaining dough and filling.
5. Step
In a small bowl, whisk together the egg yolk and milk until smooth and brush the empanadas with the egg wash.
6. Step
Place 2–3 empanadas at a time in the air fryer basket and air fry until golden brown, 3–5 minutes. Transfer to a plate while you repeat with the remaining empanadas.
7. Step
Arrange the empanadas on a serving platter and top with the crema, Cotija cheese, and cilantro. Serve immediately.
