Chicken Empanadas 

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2 tablespoons olive oil

1 tablespoon unsalted butter

1 clove garlic, minced

1/2 yellow onion, diced

Kosher salt and freshly ground black pepper

1 cup shredded and chopped rotisserie chicken meat

1 chipotle in adobo, minced plus 1 teaspoon adobo sauce

1 cup shredded mozzarella (about 4 ounces)

2 tablespoons chopped fresh cilantro, plus more for serving

20 store-bought 5-inch empanada dough discs

Canola oil, for frying

Caramelized Onion Chimichurri, recipe follows

Rocoto Aioli, recipe follows

Caramelized Onion Chimichurri:

2 tablespoons unsalted butter

1 onion, thinly sliced

1 teaspoon balsamic vinegar

1/4 cup fresh parsley, minced 

2 tablespoons fresh oregano, minced 

2 tablespoons sherry vinegar

1 to 2 cloves garlic, minced

1 shallot, minced

2 tablespoons olive oil

Kosher salt

Rocoto Aioli:

1 cup mayonnaise

2 tablespoons rocoto pepper paste 

1 teaspoon dried oregano

1 teaspoon freshly ground black pepper 

1/2 clove garlic, minced

Juice of 1/2 lemo