Vegetarian Southwest Empanadas

1: Make sure empanada discs are thawed.

2: Heat canola oil on medium-high.

3: Mix diced red pepper, black beans, corn, shredded mozzarella, shredded cheddar, onion, chopped cilantro, and adobo seasoning together.

4: While oil is heating, fill each empanada disc with 1 tablespoon of filling.

5: Dab the edges of the discs with water, fold over, and crimp edges with a fork to seal.

6: Prepare all empanadas before starting to fry, as they cook fast.

7: Fry each empanada for about 3 minutes on each side until golden brown.

8: Remove them and place on a plate with paper towels to absorb excess oil. Salt the tops.

9: Serve with hot sauce.

10: For air frying, place 4 empanadas in the basket, brush with oil, and "fry" for 7 minutes at 400°. Repeat until all empanadas are done.