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In a pot combine rice, onion, jalapenos, salt and 2 cups of water. Bring to a boil.
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Reduce heat to low and simmer until done about 20 minutes.
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Remove from heat.
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Add the chicken to the pot of rice and mix well.
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In a large mixing bowl mix 4 cups of maseca with 3 cups of water. Mix well with hands until Masa is moist.
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Form 25 equally sized balls from the dough.
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Use two circles or squares of plastic wrap to cover the tortilla press to prevent the masa from sticking to the press.
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One at a time press each ball into about a 6 inch circle.
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Spoon a little of the filling into the flattened masa dough.
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Sprinkle just a bit of shredded mozzarella cheese on top of the filling.
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Very carefully close the empanada
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Repeat with the remaining masa balls
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In a large skillet heat up enough oil for frying over medium heat.
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When oil is hot fry two to three empanadas at a time until golden. Fry both sides of the empanadas.
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Drain on a paper towel lined cookie sheet or pan.
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Serve with salsa if desired and enjoy!